Three cheese soufflés

An easy and light tasty dish, put out these three cheese soufflés. Great as a starter or light lunch & guaranteed to impress your guests...

Tip! Use whatever fresh herbs you have available or really like – most go really well with the cheesy flavours.

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  • 40g butter
  • 25g plain flour
  • 85g finely grated hard cheese (we used a mix of parmesan, cheddar and red Leicester)
  • 2 tbsp chopped chives
  • 50ml milk
  • 2 tsp Dijon mustard
  • A few generous twists of black pepper
  • 3 eggs, separated


Preheat your oven to 200˚C/180˚C fan/gas mark 6. Place the butter in a saucepan over a low heat. When it has melted, brush some around the inside of the ramekin dishes. Scatter a little of the grated cheese into each ramekin dish, then scatter over the chopped chives. Set aside on a baking tray.
Increase the heat under the saucepan to medium and add the flour. Mix well over the heat for about 3 mins and then add the milk, stirring (or using a small whisk) to combine and remove the lumps. Continue stirring/whisking. When the mix starts to thicken, remove it from the heat. Stir in the mustard and black pepper.
Beat the egg yolks in a small bowl then add to the sauce and beat well.
Whisk the egg whites in a large clean bowl, until they are stiff.
Add a couple of tablespoons of whisked egg white to the sauce, mix and beat in. Then add the rest of the whites and fold through gently trying to keep as much air in as possible.
Spoon the mixture into the ramekin dishes, which should be filled almost to the top. Bake for 12-15 mins. They will be golden when ready and a skewer will come out clean.
Serve immediately as they will quickly sink!
Last updated 8 months ago

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