Cheese Soufflé

After having travelled across the globe and leaving people stumped and amazed since the 18th century, the soufflé has found a place in many a hearts. When done perfectly, it’s the crowning jewel of any culinary spread. Here’s a sure shot recipe for a savoury Cheese Souffle that’ll get you many pats on the back!


Prep Time: 20 minutes + 30 minutes baking

Caters To: Four gobblers

Challenge Level: Intermediate

From The Pantry:

  • 50 grams butter, plus extra for greasing
  • 25 grams breadcrumbs
  • 50 grams plain flour
  • 1 teaspoon mustard powder
  • 300 ml milk
  • 4 eggs, separated
  • 100 grams Grana Padano cheese or Cheddar cheese, grated

Cook Away:

  1. Preheat the oven to 180C.
  2. Generously grease four soufflé ramekins (5cms in diameter), with butter and sprinkle evenly with breadcrumbs. Tip out the extra breadcrumbs.
  3. In a pan, melt butter over medium heat. Add in flour and mustard powder and stir well for about 1 minute and take the pan off the heat.
  4. Slowly pour milk to this pan mixing continuously, ensuring no lumps are formed.
  5. Place the pan on medium heat again and continue stirring for about 10 minutes, until the mixture is thick.
  6. Pour out the contents into a bowl and let it cool to room temperature.
  7. Stir in eggs yolks and cheese to the mixture.
  8. In a separate bowl, whisk the egg whites till peaks form. Use an electric hand blender for quicker results.
  9. Using a metal spoon, gently stir in whipped egg whites into the cheese mixture.
  10. Spoon the mixture into the ramekins and run a cutlery knife around the edges to create the ‘top-hat’ effect, so that the soufflé doesn’t stick.
  11. Bake for 25-30 minutes, till the top is golden and has risen. Serve immediately.

Go ahead and boast about your souffle skills!


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