Classic Cheese Souffle
If reading about collapsed soufflés has made you crave the challenge, here’s a recipe to try at home, inspired by Leith’s School of Food and Wine.
Equipment
- 6 Ramekins
- 1 Saucepan
- 1 Bowl
- 1 Whisk
Ingredients
- 30 g unsalted butter plus extra for greasing
- 1-2 tbsps dry white breadcrumbs
- 30 g plain flour
- 300 ml whole milk
- 85 g grated cheese Gruyère or mature cheddar
- 4 eggs separated
- Small pinch of mustard
- Small pinch of cayenne pepper optional
- Salt and freshly ground white pepper
Instructions
- Preheat your oven to 200°C (180°C fan). Grease the insides of 6 ramekins with butter, then coat with breadcrumbs.
- Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to make a roux.
- Gradually whisk in the milk until you have a smooth sauce. Cook for 2-3 minutes, stirring constantly, until thickened.
- Remove from heat and stir in the grated cheese, mustard, cayenne (if using), and season with salt and pepper. Allow the mixture to cool slightly before beating in the egg yolks.
- In a clean bowl, whisk the egg whites to medium peaks. Gently fold a third of the whites into the cheese mixture to lighten it, then carefully fold in the rest, keeping as much air as possible.
- Pour the mixture into the prepared ramekins, filling them about two-thirds full. Run your thumb or a knife around the edges to create a slight indent—this helps it rise evenly.
- Place the ramekins on the hot baking tray (to give them an immediate burst of heat) in the top of the oven and bake for 8–12 minutes until well risen and cooked, but still uniformly wobbly when lightly shaken. Serve immediately. There should be about 1 tsp undercooked soufflé mixture in the center.
- To make a large soufflé (to serve 2–3 as a main course), put the mixture into a 15cm soufflé dish instead of individual ones and bake for 25–30 minutes.
Notes
Why Soufflés Collapse: Troubleshooting Tips
Even with careful preparation, things can go wrong. Here are common reasons for a collapsing soufflé and how to avoid them:- Under-whipped egg whites: Ensure they are whisked to medium peaks but not over-beaten.
- Over-mixing: Fold the whites into the base gently to preserve the air bubbles.
- Oven temperature issues: Preheat your oven thoroughly and avoid opening the door during baking.
- Poorly greased dish: Butter the dish evenly so the soufflé can rise without sticking.