Cheese Soufflé

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 3 tbsp (40g) butter
  • 1/3 cup (40g) flour
  • 1 cup (240 ml) milk
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (2g) salt
  • 1/4 tsp (1g) paprika
  • Freshly ground black pepper
  • 4 large eggs
  • 1/2 cup (50g) Swiss cheese, grated
  • 1/2 cup (50g) Cheddar cheese, grated
  • 4 cup (25g) Parmesan cheese, grated
  • Topping
  • grated Parmesan cheese, optional
  • For coating the ramekins
  • butter and breadcrumbs for coating the ramekins
  1. Instructions
  2. Preheat oven to 375 F (190C). Place a baking sheet on the middle rack in the oven. Butter 4 ramekins of 8-9 oz (230-250ml) capacity and coat the bottom and sides with fine breadcrumbs. Discard excess breadcrumbs.
  3. Separate whites from yolks and set aside until ready to use.
  4. In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth, and cook for about 1-2 minutes, until bubbling. Gradually stir in milk, until mixture is smooth. Bring to a boil, stirring constantly; cook and stir 2-3 minutes more or until thickened.
  5. Remove from heat and stir in cheeses. Add egg yolks one at a time and then add salt, paprika, Dijon mustard and freshly ground black pepper. Transfer mixture to a larger bowl and let cool slightly.
  6. In a separate bowl whip whites with a pinch of salt until stiff peaks form. Gradually fold the whipped whites into the cheese mixture.
  7. Divide mixture evenly into the prepared ramekins. Sprinkle grated parmesan on top of eac
  8. Place the ramekins onto the preheated baking sheet and bake for 25-30 mins until golden and puffed.
  9. Serve immediately. You can serve the souffle alongside a fresh salad and crusty or toasted bread. Enjoy!