Cheese soufflé

Recipe from: 2009
cheese souffle

Ingredients 9
Servings 6
Time 20 minutes


  • 30
    (2 T) butter
  • or margarine
  • 30
    (2 T) cake flour
  • 2.5
    (½ t) salt
  • 1
    (¼ t) pepper
  • 375
    (1½ c) hot milk
  • 250 - 375
    (1 – 1½ c) mature
  • cheese, grated
  • 3 or 4 extra-large eggs, separated


30 - 45 minutes
1. Preheat the oven to 180 °C (350 °F). Slowly melt the butter or margarine in a saucepan.
2. Gradually add the cake flour, salt and pepper and stir until smooth.
3. Slowly add the hot milk, stirring continuously until the mixture thickens.
4. Add the cheese. Remove from the heat and gradually add the beaten egg yolks.
5. Whisk the egg whites until stiff but not dry: when the beater is lifted the peaks must  still fold back. Carefully fold in a third of the egg whites into the mixture. Fold in the remaining egg whites.
6. Grease only the bottom (not the sides) of an ovenproof soufflé dish or several small, individual dishes. Pour the mixture into the dish or dishes to the rim. Place in a pan with hot water and bake for 30 – 45 minutes. If not using a pan filled with water, reduce the oven temperature to 160 °C (325 °F); the baking time remains the same. Serve the soufflé immediately.

• For variation use cheese such as mature Cheddar, Camembert, Parmesan, Gruyère, soft goat’s or blue cheese. You can also use chopped herbs of your choice or prepared mustard to taste. Chopped fried bacon, cooked ham or any other kind of cold meat can be added to the soufflé.
Sweet corn and cheese soufflé
1. Follow the recipe for Cheese soufflé*, adding 250 ml (1 c) freshly cooked, tinned or frozen sweet corn kernels before folding in the whisked egg whites.
2. Use 250 ml (1 c) grated cheese instead of 375 ml (1½ c) and 5 ml (1 t) salt instead of 2,5 ml (½ t).

Cheese and pea soufflé
1. Substitute cooked or frozen peas for the sweet corn kernels.


Read more on: bake  |  dairy

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