Cheese Soufflés in Paper Cases

These miniature soufflés can be served as a cheese course or as a savoury with drinks before dinner.


  • 2 tbsp melted butter or sunflower oil
  • 1 oz / 30 g butter
  • 1 oz / 30 g plain flour
  • 7 fl oz / 200 ml milk, boiled
  • 3 oz / 85 g hard cheese, grated
  • 1 egg yolk
  • 2 egg whites


Brush 12 fluted paper bun cases with the melted butter or oil, and place on a baking sheet. Make a thick, smooth white sauce with the butter, flour and milk, and cook for 5–10 minutes. Remove from the heat, add the cheese, and stir until melted. Beat in the egg yolk. Whisk the whites until firm, and fold into the egg and cheese mixture. Spoon into paper cases to within ½ in / 1 cm of the top, and run a knife tip or teaspoon around the top edge of the mixture to help it rise. Bake in a preheated oven at 180°C / 350°F / Mark 4 for 10–15 minutes.