Get Help Online Resources Nutrition & Recipes Cheese Soufflé Tools you will require: 1 X 15cm soufflé dish, or 4 ramekins Ingredients (serves 2) Small amount of melted butter to grease dish(es) Fine white bread crumbs 40g butter 30g plain flour ½ tsp. English mustard powder Drop of sriracha sauce or pinch of cayenne 300ml milk, warmed 80g grated cheese (gruyere, parmesan, Roquefort or cheddar) 4 large eggs, separated Salt and pepper Method: Preheat oven to 200oC fan assisted, and place a baking tray higher than the centre into the oven. Make sure your dishes are very clean and dry, then brush with melted butter and dust very lightly with breadcrumbs. In a heavy saucepan, melt the butter on a low heat, stir in the flour, then the mustard and sriracha and let cook for about a minute. (If you are using Roquefort or another blue cheese, do not add the mustard powder). Gradually add the milk until the mixture is smooth and comes to the boil. Stir constantly. Allow to boil for 2 minutes. The mixture should get quite thick and leave the sides of the pan. Remove from the heat and stir in the cheese and egg yolks. Season to taste. It should be thick, but you should be able to pour it still. In a separate, clean and dry bowl, whisk the eggs whites until they are just getting stiff, then add a spoonful to the cheese mixture. Gently fold in the rest of the egg whites, and pour into the dish(es) that you are using until ¾ full. Bake for approx. 20-30 minutes if you are using a large dish, or 8-10 minutes if you are using the smaller ramekins. Do not open the oven door until ¾ through the baking time. To test: push the dish gently; if the soufflé wobbles, cook the large dish for 5 more minutes, or the small dishes for 1 minute. Serve immediately.