50g Butter (plus extra for greasing)

25g Breadcrumbs
50g Plain Flour
1tsp Mustard Powder
300ml Milk
4 Eggs
100g Grated Extra Strong Cheddar, Parmesan, Gruyere (blue cheese, goat's cheese and smoked cheeses also work well)

Butter 6 x 10cm ramekins (I used our Le Creuset ones these are closer to 9cm) alternatively you can do this as one larger soufflé to a similar capacity, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated.  Tip out any excess breadcrumbs. Your dishes are prepared ...
TIP: If it's cold it helps to warm the dishes slightly or the butter hardens before you get a chance to coat the breadcrumbs.

Making the Roux, essentially making a thick white sauce in kiwi terms: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool.
TIP: I use a whisk to get the lumps out.

Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar, parmesan or gruyere (take your pick) ideally use a semi hard or hard cheese as they are drier or you can do a mix with the cheddar of blue or goats cheese to add some bite. Some additions may include chives and/or prosciutto too! Yum!

Adding the egg whites: Use a clean whisk or ideally an electric beater to beat the egg whites until peaks form that just hold their shape. Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight. Do not over stir but gently fold through until they are combined through the sauce.

Top-hatting: Ok so I forgot to do this this round and they were fine however it doesn't hurt and makes you feel like you know a thing or two about souffle so own it and try Top-hatting I say ! Spoon the mixture into the 6 dishes evenly. Run a cutlery knife around the edge to create a ‘top hat’ effect; this ensures the soufflé rises above the rim and doesn’t stick. Place on the baking sheet and bake for 10-15 mins approximately until the top is golden and risen and has a slight wobble. Depends on your oven mine is 13-14 mins. Serve immediately. I literally watch through the oven door! Make sure everyone is seated with a glass of wine before you take them out, during my time on Superyachts abroad if these weren't served immediately to the guests you were basically fired!

Set oven to 180°C for fan or 200°C, I have a French oven that runs a little lower so I set mine to 220°C.

Enjoy making this perfect entrée next time you are entertaining !

Tags: cheese, souffle


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