Melted Cheese Soufflés

Name: Melted Cheese Soufflés
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 servings
Cuisine: British
Ingredients: 20 Grams Unsalted Butter; 20 Grams Plain Flour; 120 Milliliters Whole Milk; 0.5 Teaspoon Dijon Mustard; 50 Grams Cheddar; 2 Items Egg; 1 Pinch Salt; 1 Pinch Black Pepper

Light and airy cheese soufflés with a molten centre - perfect for a special dinner or elegant lunch. Made with mature Cheddar for the perfect British cheese. These individual soufflés puff up beautifully and dramatically collapse to reveal a gooey, cheesy interior.

Total time: 22min; 10 prep, 12 cook
Per serving: 640kcal; 32 g protein
Difficulty: Intermediate
Ingredients: £1.60; average cost

Vegetarian
Pescatarian

3.0 from 1 rating

Nutrition per serving

This Melted Cheese Soufflés recipe contains 640 calories per serving, making it a hearty meal option. Each serving provides 32g of protein, 21g of carbohydrates, and 48g of fat, making it high in protein.

640kcal

Protein32g

Carbs21g

Fat48g

Fibre: 1.1g
Sugar: 6.6g
Saturated fat: 26.8g
Salt: 1.8g

Method

0 of 8 done

Start by preheating your oven to 200°C (180°C fan). Thoroughly butter two large ramekins, ensuring you brush upward strokes around the sides - this helps the soufflé climb.
Begin by making a roux: melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually add the milk, whisking continuously to prevent lumps. Cook until the sauce thickens and pulls away from the sides of the pan - about 2-3 minutes.
Remove from heat and stir in the mustard, nutmeg, and cheese until melted. Season with salt and pepper. Transfer to a large bowl and let cool slightly.
Beat the egg yolks into the cheese mixture one at a time, ensuring each is fully incorporated.
In a clean bowl, whisk the egg whites with a pinch of salt until they form stiff peaks - when you lift the whisk, the peaks should stand upright.
Gently fold one-third of the egg whites into the cheese mixture to loosen it. Then fold in the remaining whites, being careful not to overmix and lose the air you've worked to incorporate.
Divide the mixture between your prepared ramekins, filling them almost to the top. Run your thumb around the edge to create a small channel - this helps them rise evenly.
Bake for 12-14 minutes until well risen and golden brown on top but still slightly wobbly in the middle. Serve immediately - they'll begin to sink within minutes!

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