Preheat the oven to 190°C (gas 5). Generously grease eight 250ml soufflé dishes and place them on a baking tray.
2. Melt the butter in a saucepan, add the flour and stir to blend for 1 minute. Add the milk gradually and bring to the boil, stirring all the time until thickened. Add the grated cheese, chilli powder, thyme and a generous grinding of pepper. Stir and leave to cool for about 10 minutes.
Blend the egg yolks into the cheese sauce, two at a time.
4. Sprinkle the egg whites with a pinch of salt and whisk until stiff peaks form. Whisk one quarter of the egg whites into the sauce, then gently fold in the remainder, using a large metal spoon.
5. Divide the mixture among the dishes and bake for 15 minutes until risen and golden. Serve at once, garnished with fresh thyme.
Serving
Suggestions
To make 1 large soufflé, pour the mixture into a greased 1.7 litre soufflé dish. Bake for 25 minutes until risen and golden.
Originally Submitted
3/13/2011
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