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Classic cheese souffle

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • Melted butter, to grease
  • Dried (packaged) breadcrumbs, to dust
  • 50g butter
  • 40g (1/4 cup) plain flour
  • 250ml (1 cup) milk
  • 120g (1 1/2 cups) coarsely grated vintage cheddar
  • 4 eggs, separated


  • 1
    Preheat oven to 190°C. Place a baking tray in oven. Grease a 1.5L (6-cup) capacity ovenproof dish with butter. Dust with breadcrumbs.
  • 2
    Heat butter in a saucepan over medium heat until foaming. Cook flour, stirring, for 2 minutes or until it bubbles and comes away from the side.
  • 3
    Remove from heat. Gradually whisk in half the milk until mixture is smooth. Gradually whisk in remaining milk until smooth and combined.
  • 4
    Whisk over medium heat for 3-4 minutes or until sauce boils and thickens. Add cheddar and stir until cheddar melts and mixture is smooth.
  • 5
    Remove the saucepan from heat. Quickly whisk in the egg yolks until well combined. Transfer the mixture to a large bowl. Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Be careful not to overbeat the egg whites.
  • 6
    Add one-third of egg white to cheddar mixture. Use a large metal spoon to fold. Repeat, in two more batches, with the remaining egg white.
  • 7
    Spoon into prepared dish. Run your finger around the inside rim of the dish. Place on preheated baking tray. Bake for 25-30 minutes or until golden.

Source: taste.com.au


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