Cheese Soufflé
Emily Davenport
4 servings
15 minutes
60 minutes
356
A Cheese Soufflé recipe from The Dairy Book of Home Cookery - it is completely delicious!
Ingredients
- 50g (2oz) butter
- 50g (2oz) plain flour
300ml (½ pint) milk, warmed
- 110g (4oz) Cheddar cheese, grated
- 1 tsp mustard
- Salt and freshly ground black pepper
¼ tsp Worcestershire sauce
- 3 egg yolks
- 4 egg whites
Directions
- Melt butter in a saucepan and add flour. Cook for 2 minutes without browning, stirring all the time.
- Gradually whisk in warm milk (using a whisk rather than a spoon). Continue whisking gently until sauce thickens, boils and is smooth.
- Simmer sauce for about 2 minutes. It should eventually be quite thick and leave sides of pan clean.
- Remove from heat and cool slightly. Beat in cheese, mustard, seasoning, Worcestershire sauce and egg yolks.
- Beat egg whites to a stiff snow. Gently fold into sauce mixture with a large metal spoon.
Transfer to a greased 1.5 litre (2½ pint) Soufflé dish (or similar straight-sided, heatproof dish.)
Bake at 190°C/170°fan/Mark 5 for 50 minutes. It should be well risen and golden. It is vital not to open the oven door while the Soufflé is baking or it will collapse.
- Remove from oven and serve immediately.