Vintage Cheddar Souffle
It’s fair to say souffles have a reputation for being tricky. But, follow this simple recipe using our English Westminster cheddar and you’ll be rewarded with a feather light, super cheesy crowd pleaser.
Serves 1 Cooking Time 30 mins Skill Level – Intermediate!
Here’s our souffle top tips:
- Use a straight sided souffle dish for best results
- Use eggs that are room temperature – they just work better
- Be careful not to overfold – you don’t want to beat all the air out of your egg whites
- To get that restaurant look, try levelling off the top of the souffle before it heads for the oven
- Never open the oven whilst the souffle is cooking
- 1/3 cup butter, plus extra for greasing
- 1/3 cup plain flour
- 6.7 Fl oz whole milk
- ½ cup Westminster Vintage Cheddar, grated
- 4 eggs – room temperature and separated
- 2 tsp Dijon mustard
- ¼ cup Parmesan cheese, grated
- Seasoning, to taste
Let's get cooking:
- Prepare your souffle dish by buttering and putting in the fridge.
- Melt the butter in a pan over a low heat.
- Once melted add the flour whisking it in and cook for a few minutes.
- Add the milk slowly, whisking all the time.
- Once it has thickened slightly, add the Westminster Vintage Cheddar and whisk until all the cheese has melted.
- Remove the mixture from the heat and allow to cool slightly in the pan. Then, whisk in the four egg yolks, add the Dijon mustard and seasoning, to taste.
- In a separate, clean bowl, whisk the egg whites until they form soft peaks.
- Carefully and quickly fold the egg whites into the souffle mix, being careful not to beat out all the air.
- Remove the souffle dish from the fridge, butter again and coat with grated parmesan.
- Pour the mixture into the souffle dish – fill to the brim and flatten with a palette knife for a restaurant look finish.
- Cook on the bottom shelf of the oven for 5 minutes at 425F, reducing temperature to 400F for remaining 25 minutes.
- Serve immediately straight from oven.
Serve with salad and enjoy!