Cheese Soufflé

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While soufflés can be a little finicky at times, and it took a couple of cracks at this recipe to get it the way I liked it, it’s well worth the effort. Rich, but airy and cheesy, this dish makes a great light supper with a side salad.

Preparation time: 15-20 minutes
Cooking time: 35 minutes

Difficulty: Medium - experience needed
Serves: 4-6

Dietary guidance: v n 

Tags: main · snack · appetizer · souffle ·


2 ½ tbsp butter, plus extra to butter the baking dish
2 tbsp all-purpose flour
1 cup low-fat milk
4 large egg yolks
5 large egg whites
1 ¼ cups grated old cheddar
¼ cup grated Gruyere
¼ cut finely grated Parmesan, plus extra to finish
Pinch of Salt
Pinch of Cayenne Pepper


Preheat oven to 400 F. Thoroughly butter a 7 inch soufflé dish, about 3 inches deep.

Melt the butter in a saucepan and mix in the flour. Cook together for a couple of minutes to make a roux, then gradually whisk in the milk until a smooth, very thick sauce is achieved. Remove from the heat and leave to cool slightly for a couple of minutes, and then add the egg yolks one by one, beating them in thoroughly. Stir in the grated cheeses and season with the salt and cayenne. Pour into a roomy bowl, removing every bit of the batter with a spatula.

Whisk the egg whites in another bowl until firm. Stir a small amount into the cheese mixture to slacken it, and then deftly fold the rest of the whites, using a serving spoon or spatula.

Gently pile the mixture into the buttered soufflé dish and sprinkle the surface with extra parmesan. Bake in the oven for 30-35 minutes, or until well risen, and golden and crusted on the surface.


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