Cheddar Cheese Soufflé

A classic vegetarian cheddar cheese soufflé made with a rich béchamel base, whisked egg whites, and baked until golden.

Vegetarian Quick Cheese French Soufflé

Estimated Nutrition

Calories

355.1

kcal / serving

710.2 kcal total

Carbs

9.1g

per serving

18.2 g total

Fat

27.4g

per serving

54.8 g total

Protein

18.2g

per serving

36.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

tsp

Dijon Mustard

Dairy

Butter

Divided for greasing and the roux

150

Milk

tbsp

Double Cream

Cheddar Cheese

Grated

piece

Egg White

Free-range, separated

piece

Egg Yolk

Free-range, separated

GrainsCereals

Plain Flour

NutsSeeds

pinch

Cayenne Pepper

pinch

Salt

pinch

Black Pepper

Freshly ground

Method

Preheat the oven to 225°C and heat a baking sheet inside.

Melt the butter, brush two ramekins with some of it, and chill them.

Stir the flour, mustard, and cayenne into the remaining melted butter.

Gradually stir in milk and cream over low heat until thick and smooth.

Remove from heat and stir in cheese, seasoning, and egg yolks.

Whisk egg whites to stiff peaks, fold into the cheese mixture, and fill ramekins.

Bake on the hot tray for 8-10 minutes until well-risen and golden.