Cheese soufflé

Recipe from: 7/5/1990 12:00:00 AM
Ingredients 10
Servings 5


  • 50
  • 50
    cake flour
  • 200
  • 100
  • 1
  • 1
    mustard powder
  • pinch nutmeg
  • pinch white pepper
  • 100
    Cheddar cheese, grated
  • 6
    extra-large eggs, separated


Preheat the oven to 180 ºC (350 ºF). Prepare a 1,5 litre soufflé dish. Melt the butter in a small saucepan and add the cake flour, stirring until a smooth paste is formed. Boil for one minute, stirring continuously. Remove from the heat and cool slightly. Blend the milk and cream and slowly add it to the flour mixture, stirring continuously. Return to the heat and bring to the boil, keep stirring. Season with salt, mustard powder, nutmeg and white pepper. Remove from the heat and stir in the Cheddar cheese. Transfer the mixture to a glass bowl and cool slightly. Beat in the egg yolks, one by one. Beat the egg whites in a clean, dry bowl until stiff but not dry. Fold into the cheese mixture using a spatula. Turn into the prepared soufflé dish. Run your finger round the inner rim of the soufflé dish to allow the soufflé to puff out into a crown. Place on a rack in the centre of the oven and bake for about 45 minutes or until the point of a knife comes out clean when inserted into the centre of the soufflé, and the soufflé is nicely puffed out and golden brown.

Read more on: bake  |  dairy

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