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Classic cheese souffle

  • 15 minutes
  • 12-25 minutes
  • 4
Classic cheese souffle

Souffles are easier to make than most people think. Try one for brunch with grilled bacon and tomatoes in place of scrambled eggs.


  • 3-4 tablespoons dried breadcrumbs
  • 50 grams butter
  • 4 tablespoons flour
  • 1 teaspoon curry powder
  • 1 cup milk
  • ½ cup finely grated Cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 4 egg yolks
  • 5 egg whites


  1. Preheat the oven to 190ºC. Grease the inside of a 6-cup capacity souffle dish or 4x 1½ cup capacity individual dishes and sprinkle the sides evenly with the breadcrumbs.
  2. Melt the butter in a saucepan and stir in the flour and curry powder. Cook for 1-1½ minutes until frothy and remove from the heat. Stir in the milk and return to the heat, stirring continuously to make a thick sauce. Quickly beat in the cheeses and egg yolks and remove from the heat. Season well with salt and pepper.
  3. In a clean bowl, whisk the egg whites until they form soft peaks. Do not overbeat the egg whites as they will be hard to fold in to the sauce and the souffle will not rise as well. Stir a large spoonful of the egg whites into the just-warm sauce to lighten the consistency and then fold in the remaining egg whites. Turn quickly into the prepared souffle dish or smaller dishes.
  4. Place into the preheated oven and cook - without opening the door for 25 minutes for the large souffle or 12 minutes for the smaller souffles. They should be well-risen and golden. Serve immediately.

Cooks Tips

- Use a crumbly blue cheese in place of the Parmesan. - Use a blue cheddar cheese - and season the souffle with a little cayenne or paprika in place of curry powder.

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