Entree: United Kingdom – Cornwall & West Country – Cheddar Cheese Soufflé (Light, savory baked egg and sharp cheddar cheese soufflé)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 g) unsalted butter, plus 1 tbsp (15 g) butter for greasing ramekins
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) whole milk, warmed
- 4 large eggs, separated, approx. 7 oz (200 g) total
- 8 oz (225 g) sharp West Country cheddar, finely grated
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) heavy cream
- 1/4 tsp (1 g) cream of tartar
- 1/4 tsp (1.5 g) salt, or to taste
- 1/8 tsp (0.5 g) ground white pepper or black pepper
- A pinch (less than 1/8 tsp (0.625 ml)) ground nutmeg
- Extra grated cheese for dusting ramekins, about 1 tbsp (6 g)

Show original ingredient measurements

- 2 tbsp (30 g) unsalted butter, plus 1 tbsp (15 g) butter for greasing ramekins
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) whole milk, warmed
- 4 large eggs, separated, approx. 7 oz (200 g) total
- 8 oz (225 g) sharp West Country cheddar, finely grated
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) heavy cream
- 1/4 tsp (1 g) cream of tartar
- 1/4 tsp (1.5 g) salt, or to taste
- 1/8 tsp (0.5 g) ground white pepper or black pepper
- A pinch (less than 1/8 tsp) ground nutmeg
- Extra grated cheese for dusting ramekins, about 1 tbsp (6 g)

Instructions

1. Preheat the oven to 375°F (190°C). Butter four 10–12 oz (300–350 ml) ramekins with 1 tbsp (15 g) butter and dust the insides with the extra grated cheese; tap out excess.
2. In a small saucepan over medium heat, melt 2 tbsp (30 g) butter. Stir in the flour and cook 1–2 minutes to form a roux without browning.
3. Gradually whisk in the warm milk until smooth. Cook, whisking, until the mixture thickens to a thick cream (about 3–4 minutes). Remove from heat.
4. Temper three of the egg yolks by whisking a spoonful of the hot milk mixture into the yolks, then whisk the yolk mixture back into the saucepan. Stir in the Dijon mustard, heavy cream, 6 oz (170 g) of the grated cheddar, salt, pepper, and nutmeg until smooth.
5. In a clean, grease-free bowl, beat the four egg whites with the cream of tartar until stiff but still glossy peaks form.
6. Stir one-third of the beaten egg whites into the cheese base to lighten it, then gently fold in the remaining whites in two additions, keeping as much air as possible.
7. Spoon the mixture into the prepared ramekins to just below the rim. Smooth the tops and run a thumb around the inside edge of each ramekin to help the soufflés rise evenly.
8. Place ramekins on a baking tray and bake at 375°F (190°C) for 18–22 minutes, until well-risen, golden on top, and set (do not open the oven during baking).
9. Serve immediately so the soufflés keep their height and airy texture.