Cheese soufflé

  • Serves 4

This luxurious French dish maybe a little tricky, but it's definitely worth a shot. After all, it's oh so tasty

cheese souffle

Recipe courtesy of



  • Unsalted butter 50g
  • Plain flour 2 tbsp
  • Milk 200ml, warm
  • Strong cheddar 50g, finely grated
  • Gruyère 50g, finely grated
  • Anchovy paste 1 tsp
  • Happy Egg yolks 3
  • Happy Egg whites 4
  • Water 1 tsp, warm
  • Salt and pepper


  • Step 1

    Preheat the oven to 180ºC/350ºF/Gas Mark 4.

  • Step 2

    Begin by making a roux. Melt the butter in a pan and whisk in the flour – it should become a crumbly mixture. Continue to gently whisk while slowly adding the warmed milk, until a paste has formed which is the consistency of double cream. You may not need to use all the warmed milk.

  • Step 3

    Add the cheese, anchovy paste and salt and pepper. Whisk all together until the cheese has melted. Take off the heat for 5 minutes.

  • Step 4

    When cool enough to touch, add the egg yolks and a teaspoon of warm water, then whisk together.

  • Step 5

    Prepare four ramekins, or a large dish, by rubbing the edges with butter, then chilling them in the fridge.

  • Step 6

    In a separate bowl, whisk the egg whites until peaks form and hold stiff peaks.

  • Step 7

    Fold ¼ of the egg whites into the mixture and mix thoroughly – this will bind the egg whites and the mixture together. Then very gently using a wooden spoon, fold the remaining egg whites into the mixture, taking care to keep as much air in the mixture as possible.

  • Step 8

    Pour the mixture into the ramekins up to approximately ⅔ deep.

  • Step 9

    Place ramekins on a preheated baking tray and using a blow torch, quickly and lightly, brown the tops before placing in the oven for 10-12 minutes. Serve immediately.