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Cheese souffle

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For these beauties, I had, literally, 90 seconds from the oven to the final photo. And then, 2 minutes more, maaaax, to be enjoyed (eaten). It is so fluffy and cheesy, almost a dreamy dish, so you can eat 3 of them without even knowing it 😊✨


30 g butter
30 g all purpose flour
250 ml milk
1 tsp salt + 1/2 tsp nutmeg + 1 tsp chili flakes

4 eggs, separated
100 g cheddar cheese
1/2 tsp lemon juice

For ramekins
30 g butter, room temperature

Preheat the oven to 180 C and prepare your ramekins: grease them with butter and sprinkle in the breadcrumbs, rotate them so they are coated and discard excess breadcrumbs.

In a pan, melt the butter, add the flour and cook for 1 minute. Gradually add the milk and continue stirring until you have a thick sauce, about 6-8 minutes. Add the nutmeg, chili flakes and salt, mix to combine and set aside, to cool slightly, about 10 minutes.

Add the egg yolks and cheese and mix very well.

Using an electric whisk, beat the egg whites with lemon juice until almost stiff peaks.
Add 1/3 of egg whites into the white sauce and stir well.
Add the remaining whites and fold (with care 🙂 ) until incorporated. Divide between ramekins and bake for 20 minutes or until well risen and golden brown.

You should eat this deliciousness immediately 🙂



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