This easy mini cheese souffle recipe, is so easy to follow and will produce one of the yummiest comfort foods you can make.
These mini cheese souffles are great for parties, luncheons, starters or just to indulge in for no reason at all 🙂
These light and fluffy souffles are based on the french method of Vincet de la Chapelle, a renowned 18th century french master chef.
Easy Mini Cheese Souffle
These Easy Mini Cheese Soufflés are light, fluffy, and perfect for breakfast, brunch, or even as a side dish. They are simple to make and packed with rich, cheesy flavor, making them an elegant addition to any meal.
Equipment
- Double Saucepan
- Whisk
- – Mixing bowls
- Electric Mixer (for beating egg whites)
- Ramekins
- Baking sheet
Ingredients
- 4 Eggs Separated
- 125 Grams Butter
- 4 tbsp Flour Plain
- 1 tsp Salt
- 1 pinch Pepper
- 1/4 tsp Mustard Dry
- 1 Cup Milk
- 125 Grams Cheese Cheddar
Instructions
- Fill bottom of the double saucepan with water and apply heat.
- Melt butter in the top of the double saucepan.
- Once melted remove from heat and mix in seasonings and sifted plain flour.
- Stir until smooth.
- Add milk (stir in gradually) and return to top of double saucepan, heat over the water and stir until thick and smooth.
- Next grate 125g of cheddar cheese and add to top of the hot double saucepan, stir until melted. Allow to cool.
- Beat Egg-yolks until fluffy, then gradually fold into cheese mixture.
- Now beat Egg-whites until soft peaks form. Initially add half of the whites to the mixture, folding slowly, then fold the rest of the remaining whites as well.
- Pour mixture into 4 greased mini souffle dishes and place on oven tray.
- Bake in moderate oven for 25 minutes.
Notes
- Make sure to serve the soufflés immediately as they will start to deflate once they cool.
- Gruyère cheese gives a rich, nutty flavor, but feel free to use cheddar, Parmesan, or any cheese you prefer.
- For a fun twist, you can add finely chopped herbs or cooked bacon bits to the soufflé mixture.
