Cheese Soufflé
Cook time: 
Total time: 
Serves: 6
To prepare the soufflé dishes: butter, melted and parmesan cheese, grated
  • 500 ml (2 C) milk
  • 80 g (⅓ C) butter
  • 5 ml (1 t) Dijon Mustard
  • 80 g cake flour
  • 5 ml (1 t) nutmeg
  • 65 ml (¼ C) grated parmesan cheese
  • 500 ml (2 C) grated cheddar cheese
  • 30 ml (2 T) parsley and basil leaves, chopped
  • salt and freshly ground black pepper
  • 6 eggs, separated
  1. Prepare 6 ramekins (soufflé dishes) by brushing them well with melted butter and thereafter sprinkling the bottom and the sides of each ramekin with the grated parmesan cheese. Set aside.
  2. Heat the milk.
  3. In a medium saucepan, melt the butter. Add the Dijon mustard and stir well. Add the flour and use a wooden spoon to stir the butter and flour together into a thick, smooth paste.
  4. Using a whisk add 250 ml (1 C) of the milk to the paste and continue whisking until the sauce is smooth and thick. Repeat with the remaining milk.
  5. Cook the sauce over a low heat for a 2-3 minutes to cook out the flour.
  6. Remove the saucepan from the heat and whisk in the cheeses and the herbs. Once the cheeses are melted into the sauce, season the sauce to taste.
  7. Whisk in the egg yolks and set aside to cool.
  8. In the meantime, in a clean dry bowl, whisk the egg whites until firm. Gently and lightly fold the egg whites, ⅓ at a time, into the base sauce. Take care to keep the mixture as light as possible.
  9. Spoon the mixture evenly into the ramekins, filling them ¾ of the way up. Run your thumb around the edge of the ramekin.
  10. Place the ramekins onto a baking tray and bake in a preheated oven at 190˚C for 25 – 30 minutes or until the soufflés are well risen and firm to the touch.
  11. Serve immediately
Recipe by Pomegranate Days at