Cheesy soufflé

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 9
Servings 2
Time 15 minutes

Ingredients

  • 55
    g
    butter
  • 45
    g
    cake flour
  • 290
    ml
    milk
  • 4
    eggs, separated
  • 85
    g
    Cheddar cheese, grated
  • 2
    ml
    prepared English mustard
  • 1
    ml
    cayenne pepper
  • salt and white pepper
  • 20
    ml
    Parmesan cheese
 

Method

20 minutes
 
1. Grease two 15 cm soufflé dishes with a little melted butter. 2. Melt the remaining butter in a saucepan and stir in the flour. Add the milk gradually and cook, stirring constantly, for 1 minute. The mixture should be very thick. Remove from heat. 3. Stir in the egg yolks, Cheddar cheese, mustard and seasoning. 4. Whisk the egg whites until stiff but not dry. Mix a spoonful into the egg yolk mixture and then fold in the rest and pour into greased soufflé dishes (about two thirds full) 5. Sprinkle with Parmesan cheese and bake in a preheated oven at 200 ºC for 20 minutes. To test if done, give the soufflé a slight knock. If it wobbles, cook for a further 5 minutes.
 

Read more on: bake  |  eggs
 

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