Traditionally enjoyed in France at Christmas time, 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.