Cheese Soufflé

Name: Cheese Soufflé
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 people
Ingredients: 60 grams butter; 2 tablespoons breadcrumbs; 3 tablespoons plain flour; 1 cup milk; salt and pepper to taste; 1 cup Parmesan Cheese; 3 eggs; 1 tablespoon basil pesto

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 people
Calories
345 kcal
Course
Lunch
Cuisine
French

Cheese Soufflé

Elizabeth Reed

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A classic cheese souffle recipe.

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Ingredients

Servings

60 grams butter plus a little extra for brushing
2 tablespoons breadcrumbs
3 tablespoons plain flour
1 cup milk
salt and pepper to taste
1 cup Parmesan Cheese grated, can substitute Pecoriono or Romano
3 eggs separated
1 tablespoon basil pesto

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Instructions

Preheat your oven to 190 deg C and use a little of the extra butter to brush around the insides of the ramekins. Dust each ramekin with half of the breadcrumb mixture.
Separate your eggs and proceed to beat the egg whites until they are stiff. Set aside.
Melt the butter on a medium heat and add the flour. Stir well with a wooden spoon and cook the mixture for one minute. Add the milk, mix well and allow it to come to a simmer.
Add the salt and pepper and the egg yolks one at a time, ensuring they are mixed well after each addition. Remove from the heat and add the cheese and basil pesto and mix well.
Fold your egg whites into the mixture using the “cut and fold” technique. Be gentle but not too slow! Pour the cheese souffle mixture into the pre-buttered ramekins and run your finger around the edge of the ramekin.
Sprinkle with some extra grated cheese and the remaining breadcrumbs. Bake for 20-25 mins until golden and serve immediately.