Cheese Soufflé
A Cheese Soufflé recipe from The Dairy Book of Home Cookery – it is completely delicious!
Ingredients
50g (2oz) butter
50g (2oz) plain flour
300ml (½ pint) milk, warmed
110g (4oz) Cheddar cheese, grated
1 tsp mustard
Salt and freshly ground black pepper
¼ tsp Worcestershire sauce
3 egg yolks
4 egg whites
Instructions
1
Melt butter in a saucepan and add flour. Cook for 2 minutes without browning, stirring all the time.
2
Gradually whisk in warm milk (using a whisk rather than a spoon). Continue whisking gently until sauce thickens, boils and is smooth.
3
Simmer sauce for about 2 minutes. It should eventually be quite thick and leave sides of pan clean.
4
Remove from heat and cool slightly. Beat in cheese, mustard, seasoning, Worcestershire sauce and egg yolks.
5
Beat egg whites to a stiff snow. Gently fold into sauce mixture with a large metal spoon.
6
Transfer to a greased 1.5 litre (2½ pint) soufflé dish (or similar straight-sided, heatproof dish.)
7
Bake at 190°C/170°fan/Mark 5 for 50 minutes. It should be well risen and golden. It is vital not to open the oven door while the soufflé is baking or it will collapse.
8
Remove from oven and serve immediately.
