Cheese Soufflés recipe


  • 2 cups (1 pint or .47 litre) milk
  • 4 eggs (at room temperature) separated
  • 8 ounces (225 gm) medium cheddar cheese, grated
  • 3 tbsp (90 ml) grated parmesan cheese
  • 2½ tbsp (75 ml) cornstarch
  • 3 tbsp (90 ml) butter
  • salt and pepper to taste

Cooking Instructions

Grease eight ceramic ramekins and preheat oven to 350°F or 180°C.

Melt the butter in a heavy-base saucepan, then stir in the cornstarch.

Cook for a couple of minutes, stirring constantly.

Pour in the milk and stir well, then add the egg yolks and bring to a boil over medium heat, stirring continuously with a whisk until thickened.

Remove from the heat and mix in the cheeses and seasoning with a spoon.

Return to the heat and stir until the cheese has dissolved.

Set aside and keep warm.

Beat the egg whites with a dash of salt until stiff peaks form.

Gently fold the egg whites into the cheese mixture evenly mixed.

Spoon into the ramekins and bake for 35 - 45 minutes until golden brown and risen.

14 Mar 2011     2557 views     NON-Vegetarian       Desserts > Souffle

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