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Cheese Soufflé

Soufflés are not challenging at all, and actually quite easy. There are many options beyond the basic cheese version

Prep Time: 20M

Cooking Time: 30M-35M

Serves: makes 4 servings


  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 cup whole milk
  • salt and freshly ground black pepper
  • 1 cup shredded Cheddar or Gruyère
  • 1/2 tsp Dijon mustard
  • 4 large eggs, separated, plus 1 large egg white, at room temperature
  • 1 tbsp freshly grated Parmesan
Cheese Soufflé photo

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  1. Preheat the oven to 375°F (190°C). Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk and bring to a boil, whisking constantly, until thickened and smooth.
  2. Remove the pan from the heat. Stir in the cheese and mustard and season with salt and pepper. Add the egg yolks into the cheese mixture one at a time, stirring until combined.
  3. Beat the 5 egg whites until stiff peaks form. Stir about one fourth of the whites into the cheese mixture, then fold in the remainder.
  4. Pour the mixture into a 6 cup soufflé dish. Sprinkle with the Parmesan. Place the dish on a baking sheet. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown. Serve at once.
  • 6 cup soufflé dish
  • Prepare ahead: The sauce in step 1 can be prepared up to 4 hours ahead, covered to prevent a skin from forming; reheat gently.
  • Good with a green salad and plenty of crusty bread.


Mushroom Soufflé: Replace the cheese and mustard with 6oz (175g) very finely chopped mushrooms, cooked until tender with 1 finely chopped shallot in 1 tbsp butter. Drain the cooked mushrooms well, and stir in 2 tbsp chopped parsley.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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