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.

Vintage Cheddar Souffle

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

Ingredients needed:

  • 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:

  1. Prepare your souffle dish by buttering and putting in the fridge.
  2. Melt the butter in a pan over a low heat.
  3. Once melted add the flour whisking it in and cook for a few minutes.
  4. Add the milk slowly, whisking all the time.
  5. Once it has thickened slightly, add the Westminster Vintage Cheddar and whisk until all the cheese has melted.
  6. 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.
  7. In a separate, clean bowl, whisk the egg whites until they form soft peaks.
  8. Carefully and quickly fold the egg whites into the souffle mix, being careful not to beat out all the air.
  9. Remove the souffle dish from the fridge, butter again and coat with grated parmesan.
  10. Pour the mixture into the souffle dish – fill to the brim and flatten with a palette knife for a restaurant look finish.
  11. Cook on the bottom shelf of the oven for 5 minutes at 425F, reducing temperature to 400F for remaining 25 minutes.
  12. Serve immediately straight from oven.

    Serve with salad and enjoy!

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