Cheese soufflé


  • 600 mls (1 pint) milk
  • salt
  • freshly ground black pepper
  • freshly grated nutmeg
  • 50 g (2 oz) butter
  • 7 free-range eggs, 5 of them separated
  • 50 g (2 oz) plain flour, sifted
  • 75 g (3 oz) cheese, grated


Butter a soufflé dish, or dishes, and dust with a little grated Parmesan.

Put three-quarters of the milk in a saucepan with the seasoning and butter. Bring to the boil.

Beat the two whole eggs with the 5 egg yolks, the flour and the remaining milk, and stir slowly into the boiling milk over a low heat. Stir continuously until the mixture thickens but does not curdle.

Remove from the heat. Whisk the egg whites until stiff. Stir the cheese into the sauce, and then fold in the egg whites.

Pour into the prepared dish, or dishes, and bake in a preheated oven at 200°C/400°F/gas mark 6 for 12 to 22 minutes, depending on the size of the dishes.