These soufflés are simple to make – it’s the large soufflés that are most tricky because it is difficult to judge whether they are cooked or not. – so invest in a set of ramekins and impress your friends. Le Cordon Bleu Master Chefs have created this recipe of a Frenchclassic for you to challenge yourself with at home.
Chef’s tips: Check the volume of your ramekins before starting. Some will hold 250-300 ml, in which case the amount of soufflé mixture given here will be enough for four and you will need to increase the cooking time by 3-5 minutes.
To help the soufflés rise evenly clean the rims of the ramekins before baking by pinching the dish with your thumb on the inside and turning the dish around.
Makes 6 soufflés Preparation time: Cooking time: Total time:
40 g butter, plus extra for greasing
40 g plain flour, plus extra for dusting
250 ml hot milk
100 g Emmental, Gruyère or Jarlsberg cheese, grated
3 egg yolks
1/4 - 1/2 teaspoon English mustard powder, to taste
5 egg whites
pinch of salt
Brush six 150-200 ml ramekins with a little softened butter and dust with flour, shaking out any excess. Set aside in a cool place. Preheat the oven to 180°C / Gas Mark 4.
Melt the butter in a medium saucepan and stir in the flour. Cook over low heat, stirring constantly, for 1 minute. Remove from the heat and whisk in the hot milk – the mixture will be very thick and stiff. Place over low heat and cook for 2-3 minutes, then stir in the grated cheese, egg yolks and mustard to taste. Keep the mixture warm.
In a large clean bowl, whisk the egg whites and salt until medium peaks form. Fold in the cheese sauce one-third at a time, taking care not to overmix.
Divide the mixture between the ramekins. Bake immediately for 10-15 minutes until well risen and golden.
Using oven gloves, quickly transfer the ramekins to individual plates. Serve immediately.