Cheese soufflé

Punctuality is the King’s politeness and that of the soufflé eater as well ! In other words, when your better half prepares a soufflé do her the courtesy of being on time at dinner. This will give her a chance to boast for the 5 minutes the soufflé will be risen !


  • 5 eggs
  • 100g flour
  • 100g butter
  • 500ml milk
  • 125g grated cheese : gruyère is tasty for this recipe
  • Salt, pepper, nutmeg


  1. Heat the oven to 180C / 350F and grease a soufflé dish or 6 individual ramekins.
  2. Make a very thick béchamel sauce: melt the butter in the pan, then add the flour. Stir in and cook for 2-3 minutes to form a paste. Gradually add the milk, stirring all the time to prevent lumps. Season with salt, pepper and nutmeg and simmer to reduce to the desired consistency.
  3. Add the cheese and leave to cool.
  4. Add the egg yolks, and whisk the whites before folding them in the cheese mix.
  5. Pour into the dish and bake for 30 minutes before turning up the heat to 220C / 425F and cook for another 15 minutes.
  6. If using individual ramekins, cook for 10 minutes at 180C / 350F then a further 10 minutes at 220C / 425F when the soufflés are golden and set.

Note that soufflés like baking in intimacy : if you open the door of your oven too often it will prevent their rising.



  • Cauliflower soufflé : fold in the mix 1/2 a cauliflower previously steamed and pureed.
  • Tuna soufflé: fold in the mix a can of tuna previously drained


Cooking with a toddler

  • Have her help you whisk the egg whites
  • Have her help grate the cheese and pour in the mix