Double cheese soufflés

Recipe from: 25 August 2011

Ingredients 11
Servings 1
Minutes 15 mins


Serving Change
  • 1/4
  • 225
  • 25
  • 25
  • 55
    grated cheddar
  • 55
    grated parmesan
  • 2
    eggs, separated
  • 2
    chopped spring onions
  • pinch of smoked paprika
  • salt and pepper
  • butter and mieliemeel to prepare ramekins


15 mins
Preheat the oven to 180°C.
First prepare your moulds.
Grease well with butter and then line with mieliemeel, shaking out all the excess.
Place in a bain marie.
Heat the milk with the onion.
Start a white sauce by heating the butter and flour together in a pan.
Mix well and cook for a minute. I use a whisk.
Take off the heat.
Strain the milk and add to the flour/ butter mixture (known as a roux) while whisking the whole time.
Put back on the heat.
Cook, while whisking, till thick - about 3 minutes.
Take off the heat and stir in the cheese, spring onion, paprika and seasoning.
Whisk the egg whites until stiff white peaks form.
Stir the yolks into the cheese sauce.
Softly fold into the egg whites.
Working gently, spoon the mixture into the ramekins.
Bake for 20 minutes or until golden.
Don't open and close the oven doors too much!
Enjoy steaming hot with salad.

These souffles can sit happily in the fridge for 3-4 days. To reheat, dot with a blob of butter and place them in a hot oven at 200°C for 10 minutes.

Reprinted with permission of Wide Eyed and Bushy Tailed.
To visit Wide Eyed and Bushy Tailed's blog, click here.




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