Cheddar Soufflé
Light, dramatically risen savory soufflé featuring sharp mature Somerset Farmhouse Cheddar cheese, whole milk béchamel, English mustard, and whipped egg whites, baked until golden and puffed.
Ingredients
- • 50g unsalted butter (plus extra for greasing ramekins)
- • 50g plain flour
- • 300ml whole milk, warmed
- • 150g extra mature Somerset Cheddar cheese, finely grated
- • 4 large free-range eggs, separated
- • 1 tsp English mustard powder
- • Pinch of cayenne pepper and grated nutmeg
- • 30g grated parmesan or breadcrumbs for coating ramekins
Preparation Steps
Brush 4 ramekins with upward strokes of softened butter and dust with grated parmesan. Chill ramekins in the fridge.
Melt butter in a pan, whisk in flour for 1 minute, then gradually whisk in warm milk until smooth. Simmer for 2 minutes. Stir in grated cheddar, mustard, cayenne, salt, and egg yolks off the heat.
Whisk egg whites in a clean bowl until stiff peaks form. Gently fold one-third into the warm cheese base to loosen, then carefully fold in remainder.
Divide into prepared ramekins. Run your thumb around inner rims to encourage an even rise. Bake at 200°C for 18-20 minutes until puffed, golden, and gently set.