0 from 3 votes
Cheese Soufflé
A classic cheese souffle recipe.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 people
Calories: 345 kcal
Course:
Lunch
Cuisine:
French
Ingredients
- 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
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.
Cup of Yum
Notes
- I used four ramekins for this that measured 15cms in diameter and were 6 cms deep
Nutrition Information
Serving
1person
Calories
345kcal
(17%)
Carbohydrates
12g
(4%)
Protein
17g
(34%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Cholesterol
178mg
(59%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 345
% Daily Value*
| Serving | 1person | |
| Calories | 345kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 178mg | 59% |
* Percent Daily Values are based on a 2,000 calorie diet.