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Cheese Soufflés

Basic Cheese Souffle


Cheese souffle is a first class treat, either as a lunch, or for breakfast. Just be sure to have your serving time planned to the minute, because they don't stay risen for very long!

Cheese Soufflé Recipe

INGREDIENTS:

  • 2 cups (1 pint or .47 litre) milk
  • 4 eggs (at room temperature) separated
  • 8 ounces (225 gm) medium cheddar cheese, grated
  • 3 tbsp (90 ml) grated parmesan cheese
  • 2½ tbsp (75 ml) cornstarch
  • 3 tbsp (90 ml) butter
  • salt and pepper to taste

    • METHOD:

    Grease eight ceramic ramekins and preheat oven to 350°F or 180°C.

    Melt the butter in a heavy-base saucepan, then stir in the cornstarch.

    Cook for a couple of minutes, stirring constantly.

    Pour in the milk and stir well, then add the egg yolks and bring to a boil over medium heat, stirring continuously with a whisk until thickened.

    Remove from the heat and mix in the cheeses and seasoning with a spoon.

    Return to the heat and stir until the cheese has dissolved.

    Set aside and keep warm.

    Beat the egg whites with a dash of salt until stiff peaks form.

    Gently fold the egg whites into the cheese mixture evenly mixed.

    Spoon into the ramekins and bake for 35 - 45 minutes until golden brown and risen.

     


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