Classic Cheese Soufflé

Preparation info

  • Difficulty


  • Serves

    3 to 4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 2 oz (50 g) butter
  • oz (40 g) plain flour
  • ½ pint (60 ml) milk
  • 4 eggs, separated
  • 3 oz (75 g) Gruyère cheese, grated
  • 1 tablespoon grated Parmesan cheese
  • ¼ teaspoon made mustard
  • Salt and pepper


Pre-heat the oven to gas mark 5, 375°F (190°C).

Melt the butter in a large pan. Stir in the flour and cook for 1 minute. Remove from the heat and gradually blend in the milk. Heat, stirring, until thickened. Beat in the egg yolks and the cheeses. Season with the mustard, and salt and pepper to taste. Whisk the egg whites until thick. Using a metal spoon, fold a quarter into the cheese mixture, then fold in the remainder. Turn into an oiled 2 pint (1 litres) souffle dish and bake for 35 to 40 minutes until well risen and golden. Serve immediately.


Use only 2 oz (50 g) good flavoured hard cheese. Add 2 oz (50 g) of any one of the following to the basic sauce: chopped chicken or ham; peeled prawns; chopped mushrooms; flaked mackerel.