Souffles have gotten a really bad rap. They are supposed to have caused chefs across the land to wail and beat their brows. They are supposed to have sent the smuggest of Stepford wives to the corner trembling. They are supposed to have caused even that F-ing Chef to cry like a baby girl. I just don’t buy it. Yes, they can come crashing down faster than an Essex girl wearing platforms, but that’s really the only tricky thing about them. I mean when you get right down to it, all a cheese souffle is, is a simple cheese sauce enriched with eggs and baked. Hardly rocket science. Come on, I’ll show you.
- 6 eggs (separated)
- 100gm butter
- 100gm sharp mature cheddar cheese
- 375 ml of milk
- 60 gm of all purpose flour
- 1tsp mustard
- 1tsp paprika
- salt and pepper to taste
Preheat the oven to 190°C. Now melt the butter in a saucepan and use the some of the melted butter to brush the sides and bottoms of the ramekins. Some people like to coat the inside of the ramekins with bread crumbs, but I don’t think this is necessary. Then add the flour, mustard and paprika. Cook the smooth paste for about 2-3 minutes.
Add the milk a little at a time and then, while constantly stirring, bring the mixture to a boil. Once it comes to a boil, allow it to simmer for a further two minutes, then remove from the heat and add the cheese. Once the cheese has melted beat in the egg yolks.
Carefully divide the mixture between the ten ramekins and then run your finger along the inside rim of each souffle. Pop into the oven and bake for 10-12 minutes until poofed up and golden, but with a slight wobble to the middle.