- Mature Cheddar Cheese (125g)
- Grated Parmesan Cheese
- Plain Flour (45g)
- Butter (45g)
- French Mustard (1/2 tbsp)
- 5 eggs (5 whites and 4 yolks)
- Milk (225ml)
First I suggest preparing your space and your ingredients. I found it very helpful. Grate the Cheddar. Weight Flour, Butter and Cheddar and keep them in separate glasses so when you need one of them you just grab the glass. Separate the Egg Whites from the Yolks (remember that you need only 4 yolks, keep the fifth one in another container and put it in a fridge. You can use it later on for another recipe). Measure out the amount of Milk you need. Have the Salt, Pepper, Mustard and Parmesan close to you. You're ready to go !
By the way, I find a spiral whisk (http://homeware.fiskars.com/web/fiskarsweb.nsf/uk/utensils_functional_form_spiral_whisk_858150) the best to use when preparing the mixture for the souffle.
In a small pot melt the butter. Add flour and stir until smooth. Cook it for a minute over a medium heat.
Pour in the milk and stir until the flour-butter mixture blends with the milk. When it's done bring it to the boil while stirring constantly until the mixture becomes thick and smooth.
Remove the pot from the heat. Season it to your likings and add cheddar and mustard. Stir properly. Add the yolks bit by bit to the mixture and stir well.
Preheat the oven to 190°C. Prepare a baking tray on which you will put the ready-to-bake souffle.
In a large bowl whisk all the egg whites until it's stiff. Stir in a bit of the egg whites into the pot and stir well. Combine the mixture from the pot with the rest of the egg whites. Stir well.
Grease the souffle dish with butter. Pour the mixture into the souffle dish. Sprinkle parmesan cheese over the top. Do not panic if at some point during baking, the souffle rises so much it breaks and starts to boil over. Just leave it alone, later on you can cut of the part that boiled over and eat them anyway.
Bake for 20-30 minutes.
When done serve immediately. The puffiness of the souffle goes away very quickly so you're trying to serve it as quickly as you can so your guests or family can see the souffle in a full glory.
That's it ! Congratulations, you just made a cheese souffle !
Now hurry up and eat it while it's still hot. Enjoy this small piece of cheesy heaven.
Bon Appétit !