No-fail cheese souffle
Souffles are a lot easier than you might think. It's all about measuring the ingredients and having the oven at the right temperature. And make sure you generously grease the ramekins, especially the lips.
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|1 to grease||Butter, softened|
|2 tsp||Butter, soft|
|⅓ cup||Grated cheese, strong (eg, gruyere)|
|2 tbsp||Parmesan cheese, grated|
|½ tsp||Salt and pepper|
- Preheat oven to 210 degC fan bake. Separate the eggs and place in bowls to one side.
- Brush the insides of your ramekins very generously with soft butter to coat.
- Mix soft butter and flour in a cup.
- Whisk the egg yolks in a bowl until light and foamy.
- Heat milk in a saucepan until near the boil, then pull off the element and whisk in flour and butter mixture.
- Place back on the element and reduce temperature. Continue stirring as the sauce thickens for 2 to 3 minutes. It should be like pouring custard.
- Stir in the whisked egg yolks and cook a further 2 minutes. Remove sauce from stove and stir in cheeses, mustard and seasoning to taste.
- Whip egg whites, cornflour and a pinch of salt together until a nearly firm peak is reached.
- Gently fold egg whites into the souffle mix, adding a little egg white first, then the rest. Immediately spoon into ramekins, filling to just below the rim.
- Place ramekins in a Swiss roll tray with 1cm hot water to create some steam.
- Bake for 6 to 7 minutes or until golden brown - but don't open the oven - use the window to check progress.
- Serve with salad and a cheese sauce to pour over.