Who can resist a gooey, melting, light-as-a-feather soufflé? Once you’ve mastered these little beauties, you’ll be impressing friends with them in no time. 

Makes 6 x 150ml ramekins 

 

Ingredients: 

For 1st baking: 

Butter & plain flour for coating ramekins 

50g butter 

2 heaped tbsp plain flour 

300mls milk 

50g grated aged cheddar or Gouda 

1 tsp fresh thyme (or ½ tsp dried) 

3 eggs, separated 

¼ tsp salt, pinch of black pepper 

 

For 2nd baking: 

100mls cream, slightly whipped (or sour cream) 

60g grated cheese, perhaps a pecorino. 

 

Method:

1. Preheat oven to 160 C. Rub 6 ramekins, or other oven proof dishes or even a Texas muffin tin, with butter then dust lightly with flour.

2. In a saucepan melt the butter over a medium heat. Add the flour and stir continuously while it cooks and thickens to a paste – about 1-2 minutes.

3. Take off the heat, whisk in the milk, a little at a time until it has all been added, then return to the heat and cook it, stirring with a wooden spoon, until you have a smooth and thick white sauce – about 3-4 minutes. Add cheese and stir until it has melted. Stir in the thyme and allow to cool slightly. Lightly whisk in the egg yolks, one at a time, then add in the seasoning. Cool to warm.

4. Whisk the egg whites until soft peaks form. Fold ¼ egg white mixture into the cheese sauce to ‘loosen’ it, then fold in the remaining egg white. Spoon the filling into the moulds to 2/3 full.

5. Place ramekins in an oven dish to cook in a water bath, pouring enough boiling water into the dish (around the moulds) to come half way up the sides of the moulds.

6. Bake 20-25 minutes until they are risen, ‘just set’ and still a little wobbly. Remove ramekins from the water bath and leave to cool for 10 minutes (don’t worry that they sink a little) then run a knife about each and invert onto a tray or into an oven proof casserole dish. They can remain like this in the fridge for 2-3 days.

7. About 15 minutes before you are ready to serve, heat oven to 180 C fan bake. Divide the cream between each soufflé, pouring over the top, and sprinkle with extra cheese. Bake for 15 minutes or until risen again and golden. Serve immediately.

 

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