Hello Ladies and Gentlemen – the hardest dish to cook, Cheese Souffle! Specially for our dear friend Sharon.

For this recipe you will need:

  • 40 g butter
  • dried white breadcrumbs or polenta in our case
  • 30 g plain flour
  • 1/2 teaspoon dry English mustard
  • a pinch of cayenne pepper
  • 290 ml milk
  • 85 g strong Cheddar cheese, grated
  • 4 eggs, separated
  • salt and freshly ground black pepper

First of all preheat the oven to 200 C. The next step is very important as from this will depend how your souffles will rise and look like.  Melt a little bit of the butter to brush your little ramekins with

Dust lightly with polenta or bread crumbs as shown in the picture. All the surface should be covered with no little gaps 😉

Melt the remaining butter in a saucepan and stir in the flour, mustard and cayenne pepper.

Cook it for around 50 seconds and add the milk. Cook stirring all the time for around 2 minutes. When it becomes very thick, remove it from the heat.

Now stir in the cheese

Egg yolks and salt and pepper.

Put in quite a bit of salt, taste it, the mixture should be very well seasoned (later on you will put egg whites and the mixture will double, that’s why you need to season it very well).

Whisk the egg whites until they are stiff but not dry (so do not over whisk)

Mix the spoonful into the cheese mixture. Then fold in the rest with a big metal spoon and pour into the prepared dishes filling them about two-thirds full.

Bake in the preheated oven for 25-30 minutes and serve immediately. Remember to leave it for at least 20 minutes before you check it, then you can open the oven just wide enough to get your hand in and give it a push, to see if it wobbles. If it does, cook it for another 5 minutes.

And enjoy!

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