Easy to make cheese soufflé.

Now despite what you might have heard and what people will say to you I think that it is a bit of a myth that a soufflé is hard to make.  I think like most things in life it is a matter of knowing what to do and in what order.  As long as you egg whites are whisked and you have cooked you basic sauce then it is pretty mush as easy as making a cake. The only thing I would say is use a electric whisk.  Buy the time you have whisked your egg whites by hand you will find your sauce is to cold and hard to mix.

You will need. 

30g/1oz butter,

30g/1oz plain flour 

150ml/5fl oz full-fat milk

1 tsp Dijon mustard

Pinch cayenne pepper

4 whites

4 yolks

85g/3oz grated mature cheddar cheese

Salt and pepper

A little melted butter for greasing the soufflé dish

Star by getting things ready for you soufflé.  First melt some butter and brush it round the ramekin or dish you intend to make the soufflé in.  Then put it in the fridge so that it sets. Make sure that you butter is dice ready to melt, your flour weighed out your cheese grated and your eggs separated. Making a soufflé is a reasonably fast process and the more you have prepared the easier it is.  Do not separate your eggs to far in advance, as the yolks will get a skin.

When you are ready to cook start by melting you butter in a pan on a low heat, once you have melted your butter add you flours and cook to make a roux.  Make sure that you cook the flour in to the butter so cook it for about one minute.

Add the milk a little at a time to the roux.  Work the flour and butter in to the milk so that you get a good white sauce.  Now you can heat the milk before you add it to the roux but this only add to the washing up so I do not bother.

Once you have all the milk added then add the mustard and Cayenne pepper. Then add the cheese and work this in to the sauce.  What you are starting to get is a very think cheese sauce. Now season with salt and pepper.

Finally take this thick cheese sauce of the heat and add the egg yolks . Stir them in to the sauce and the texture should change from being very think to a more smooth sauce.  Return to the heat and just let it cook a little and then remove from the heat and pour out in to a bowl.  You do not want to cook this for to long or you will cook the egg yolks, what you are trying to do is just cook them a little.

Now whisk you egg whites till you have a good soft peak on them.  Take just a little of the egg white and work this in to the sauce, then add the rest and fold it all together. Fill your dished so that they are ¾ full then run a finger around the edges , this helps with the lift in the final cooking.

Now you should have your oven preheat to 200c/400f. Place the soufflés in the oven and back for 15 to 20 minutes and they should be cooked. Once baked be carful not to bash them around or you will knock the air out of them, and serve immediately.