Classic Cheese Soufflé

Name: Classic Cheese Soufflé
Ingredients: 4 eggs, separated; 50 g (2 oz) mature Cheddar cheese, grated; 25 g (1 oz) Parmesan cheese, grated; 1-2 Extra egg whites (optional); 3 tablespoons plain flour; 25 g (1 oz) butter; Pinch of cayenne pepper; ½ teaspoon curry powder, English mustard or ground nutmeg; 200 ml (7 fl oz) milk; Salt and black pepper

Preparation info

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Use a 1.2 litre (2 pint) soufflé dish. Serves 2 people as a main course or 3–4 as a starter.

Ingredients

25 g (1 oz) butter
3 tablespoons plain flour

Main course
Starter
Dinner
Vegetarian

Method

To make the base sauce melt the butter in a medium-sized saucepan, then stir in the flour and the curry powder, English mustard or ground nutmeg and cayenne pepper. Cook for 1 minute, stirring constantly until the roux has a sandy texture.