Cheese soufflé

Name: Cheese soufflé
Ingredients: 4 oz (100 g) grated Gruyère or mature Cheddar cheese; ½ level teaspoon made English mustard; salt and freshly milled pepper; salt and freshly milled pepper; 5 egg whites; 4 oz (100 g) grated Gruyère or mature Cheddar cheese; ½ pint (300 ml) milk; 4 egg yolks; 2 oz (50 g) butter; 1½ oz (40 g) plain flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

2 oz (50 g) butter
1½ oz (40

Vegetarian
cheese

Method

Melt the butter in a large saucepan over low heat. Stir in the flour and cook gently for 1 minute. Gradually pour in the milk, stirring all the time, and bring to the boil. Simmer gently for 2–3 minutes, stirring, to make a thick sauce and draw off the heat.

Lightly break up the egg yolks with a fork and gradually add to the sauce, beating well all the time. Season with salt and pepper,