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Cheese Soufflé

Cheese Soufflé

A Cheese Soufflé recipe from the Dairy Book of Home Cookery – it is completely delicious!

Cheese Soufflé

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

Instructions

1

Melt butter in a saucepan and add flour. Cook for 2 minutes without browning, stirring all the time.

2

Gradually whisk in warm milk (using a whisk rather than a spoon). Continue whisking gently until sauce thickens, boils and is smooth.

3

Simmer sauce for about 2 minutes. It should eventually be quite thick and leave sides of pan clean.

4

Remove from heat and cool slightly. Beat in cheese, mustard, seasoning, Worcestershire sauce and egg yolks.

5

Beat egg whites to a stiff snow. Gently fold into sauce mixture with a large metal spoon.

6

Transfer to a greased 1.5 litre (2½ pint) soufflé dish (or similar straight-sided, heatproof dish.)

7

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.

8

Remove from oven and serve immediately.

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