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Cheese Souffle

Ready in 30 minutes
Prep 10 minutes
Cook 20 minutes
4
SERVINGS
METRIC
IMPERIAL

  • 45 ml butter or margarine
  • 50 ml all-purpose flour
  • 1 ml salt
  • dash pepper
  • 250 ml milk
  • 250 ml grated cheddar cheese
  • 3 egg yolks, whisked
  • 3 egg whites, beaten until stiff
Our egg farmer families love the taste of this cheese soufflé. It looks impressive, and is surprisingly easy to make.

Instructions

Melt butter in a 4-cup (1 L) measuring cup or a medium bowl in the microwave. Stir in flour, salt and pepper.

Whisk in milk, then cheese, until combined. Cook in microwave for 2 minutes on High; stir. Cook for another 1-½ to 2 minutes until mixture becomes a smooth, thickened sauce.

Whisk egg yolks until blended. Add a little of the sauce to the yolks; stir thoroughly. Stir yolk mixture back into the sauce.

Beat egg whites until stiff. Fold egg yolk/sauce mixture gently into beaten egg whites just until combined. (Mixture does not have to be completely blended.)

Spoon or pour into four lightly greased 1-cup (250 mL) straight-sided ramekins or soufflé dishes.

Bake in a preheated 325°F (160°C) oven until puffed and golden brown, about 20 minutes.

Serve immediately.

Nutritional Facts
  • Amount Per Serving
    300 Calories
  • Fat
    23 g
  • Sodium
    460 mg
  • Carbohydrates
    9 g
  • Fibre
    01 g
  • Protein
    15 g

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