Master French Cuisine: Cheese Soufflé
Recipe Type: Side, Baking
Cuisine: French
Discover the basics to creating the savory version of this French delicacy. Remember, whipping is the key.
  • Unsalted butter: 2 tbsp + 1 tbsp (24g)
  • Powdered parmesan cheese: 4 tbsp
  • Plain flour: 24g (0.8 ounces)
  • Plain milk: 300g (10.5 ounces)
  • Mature cheddar cheese: 50g, grated (1.7 ounces)
  • White vinegar: 1 tsp
  • Mayonnaise: 1 tsp
  • Salt: 1 tsp
  • Egg: 4, yolks & whites separated
  1. Coat 4 ramekins twice using 2 tbsp of softened butter. Leave them to chill in the fridge in between coats. Use an upward stroke while coating.
  2. Fill each ramekin with 1 tbsp parmesan cheese. Roll to coat, tapping out the excess. Leave in fridge to chill again.
  3. Preheat oven at 160 degrees Celsius.
  4. Melt 1 tbsp butter in saucepan. Stir in plain flour to make a roux.
  5. Whisk milk into roux to produce a smooth sauce.
  6. Add cheddar cheese, vinegar, mayonnaise and salt. Cook on low heat for 10 min.
  7. Remove sauce from heat. Whisk in egg yolks, stirring to mix well.
  8. In a separate mixing bowl, whisk egg whites till soft peaks form.
  9. Using a metal spoon, fold ¼ of egg white into sauce to loosen the mixture first.
  10. Fold in remaining egg whites gently till evenly mixed. Do not overfold.
  11. Fill ramekins with batter till the brim. Level with back of spoon and run a finger around the rims of the ramekins (without rubbing away the butter) to separate the batter from their edges.
  12. Bake 16 min till risen.
  13. Serve immediately while hot.
Recipe by Honest Cooking at