Yummy! Souffles are actually pretty easy! I love all things egg, these are light and fluffy – so they hit the spot.
For mine, I used cheddar and truffle, but a strong cheddar with mustard powder would work equally well. The only thing to get them right, is to gently fold in the egg whites, and not to open the oven door until they are finished!
This recipe will serve 4.
- 50g butter, plus a bit extra for greasing the ramekins
- 25 g of bread crumbs
- 50g plain flour
- 300ml milk
- 4 eggs, separated
- 100g grated cheddar
- Salt and pepper
- 1 truffle, or alternatively 1-2 tsp of mustard powder
- Preheat the oven to 200c (400F), and grease the ramekins, or souffle dishes, by greasing thoroughly with the butter first – then coating with the breadcrumbs. Discard any excess breadcrumbs.
- Then, melt the butter, and add the flour – cook for 2-3 minutes.
- Next, add the milk and bring to the boil.
- Take the pan off the heat, and stir in the cheese, the egg yolks, and finely grated truffles.
- Once it is all combined season with salt and pepper.
- Take the egg whites, and whisk unit they form firm peaks. Slowly – a bit at a time – gently fold the whites into the rest of the mix.
- Fill each ramekin 3/4 full and pop them in the oven.
- Bake for 25-30 minutes; they are done when they are firm, but still wobble a little. Serve immediately!