Rise to the challenge of a cheese souffle. Don't tell anyone, but it's a doddle - just DON'T open the oven!


  • 35g / 1½ oz unsalted butter

  • 25g / 1 oz plain flour

  • 1 teaspoon dry English mustard powder

  • 1 teaspoon Worcestershire sauce

  • 300ml / ½ pint milk

  • 4 large free range eggs, separated

  • 55g / 2 oz freshly grated Parmesan cheese

  • 85g / 3 oz Gruyère cheese, finely diced

  • Pinch ground nutmeg

  • Pinch cayenne pepper

  • Salt and ground black pepper

  • Extra butter for greasing the large soufflé dish


  • 1.

    Melt the butter in a heavy based non-stick saucepan, add the flour and cook over a low heat for 3-4 minutes without colour.

  • 2.

    Remove from the heat and beat in the Worcestershire sauce. Return to the heat and add the milk slowly, whisking continuously until smooth and thick.  Cook for about 8-10 minutes to remove the floury taste.

  • 3.

    Allow the sauce to cool a little then beat in the egg yolks, one by one.

  • 4.

    Fold in 35g / 1½ oz of the Parmesan and the cubes of Gruyère, mustard powder, nutmeg and cayenne. Season to taste.

  • 5.

    Beat the egg whites until stiff and glossy. Don't over beat or the egg whites will become dry and grainy.  Stir a couple of tablespoons of the egg whites into the sauce, then fold in the remainder. Don't overwork or you will beat out the air.

  • 6.

    Butter the large soufflé mould, and then sprinkle the butter with the remaining Parmesan cheese so it sticks to the edge of the dish. Spoon in the soufflé mix. 

  • 7.

    With the tip of your thumb make a narrow groove around the edge of the soufflé mix, this helps the soufflé rise more evenly.

  • 8.

    Place the soufflé on a flat baking tray in the centre of a hot oven 200ºC/400ºF/Gas mark 6 and cook for about 25 minutes or until golden and well risen.  Don't open the oven door to investigate!

  • 9.

    The soufflé should be set around the edge and slightly soft in the centre. I like to heat double cream with a little lemon juice, salt and pepper. Make a cut in the centre of the soufflé and pour in the cream. Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 339kj
  • Fat Total 24g
  • Saturated Fat 13g
  • Protein 18g
  • Carbohydrate 10g
  • Sugar 4g
  • Sodium 435mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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