Cheese Souffles
Cheese Souffles
Ingredients
For the Souffles
- 20g butter, melted, for greasing
- 100g butter, extra, chopped
- 1/2 cup plain flour
- 1 1/2 cups milk
- 1 cup grated extra tasty cheddar cheese
- 1/2 tsp dijon mustard
- 4 large eggs, separated, at room temperature
Instructions
- 1
Preheat oven to 200ºC/180ºC fan-forced. Grease 4 x 300ml, deep ramekins with melted butter. Place on a baking tray.
- 2
Melt chopped butter in a medium saucepan over medium heat. Add flour. Cook, stirring constantly, for 1 minute or until smooth and bubbling. Remove from heat. Gradually whisk in milk. Return to heat. Stir over medium-low heat until mixture is smooth and comes to the boil. Boil for 1 minute. Remove from heat. Set aside to cool for 5 minutes. Transfer mixture to a large bowl.
1 min - 3
Whisk cheese, mustard and egg yolks into milk mixture. Season with salt and pepper. Using an electric mixer, beat egg whites in a separate bowl until soft peaks form. Using a large metal spoon, stir 1/4 egg white through cheese mixture. Gently fold in remaining egg white. Spoon into prepared dishes. Bake for 25 to 30 minutes until risen and golden. Serve immediately.
25 min
