Soufflé Recipe

Serves 2 to 4 depending on what you serve with it

50g butter

50g plain flour

300ml milk

4 eggs -separated 

1tsp mustard (optional)

200g grated cheese or other filling

20cm ceramic dish or 2 smaller ones.

Prepare the cooking dish(s) by buttering and then sprinkling with grated Parmesan cheese. Rotate the dish and tap until the whole inside is covered.

Melt the butter in a pan. Remove from the heat. 

Add the flour and then the milk and stir, then return to the heat.

Stir and heat until the sauce thickens and eventually boils. Remove from the heat.

Leave to cool a bit then stir in the mustard, the cheese and the 4 egg yolks.

Beat the egg white until firm

Mix a spoonful of the white in to the sauce in the pan, and then mix the sauce in to the egg whites by pouring over the egg whites and stirring gently with a metal spoon.

Pour in to the dish and cook at 200C for 25-30 mins (or a shorter time for smaller dishes)

The soufflé should wobble when you jiggle the bowl, but not be too much. It should be a light brown colour on too and be soft but not runny when you cut in to it.