Name: Cheddar and spring onion soufflé
Prep time: 15 min
Cook time: 39 min
Total time: 55 min
Yield: 4 servings
Ingredients: 90 g Mature Cheddar; 2 Spring onions; 40 g Plain flour; 40 g Butter; 200 ml Whole milk; 4 Egg yolks; 4 Egg whites; Pinch x Nutmeg; Sea Salt; Black Pepper

The recipe

Cheddar and spring onion soufflé

Savoury Soufflés or Soufflés of any kind have the power of setting fear into any cooking enthusiast.

Serves 4
15 min prep
39 min cooking
Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale

4 servings

Measurements

Method

Step 1
Firstly, before starting the fun stuff rub four ramekin moulds with butter (40 g) and dust with a little flour (40 g). Preheat your oven to 220°C.
Step 2
Place your saucepan over medium heat and place 40g of butter (40 g) into the pan and allow it to melt. Once the butter has melted add the plain flour (40 g) and stir using a wooden spoon. This is called a Roux. Cook your roux while continually stirring for 3-4 minutes.
Step 3
Next, gradually add the milk (200 ml) one splash at a time until it is fully combined with the butter (40 g) and flour (40 g) mixture.
Step 4
At this stage, finely chop the spring onions (2 onions) and add them to the pan followed by a small grating of nutmeg and a good pinch of sea salt and black pepper.
Step 5
Now it's time to grate the mature cheddar (90 g) cheese and add it to the pan. Stir until the cheese has melted and then take the pan off the heat and set to one side.
Step 6
Whisk your egg whites (4 whites) until they reach stiff peaks.
Step 7
Beat the egg yolk (4 yolks) into the cheese mixture and then begin to gently fold in your egg whites (4 whites) one spoonful at a time until fully incorporated.
Step 8
Pour your soufflé mixture into the ramekin moulds and place onto a baking tray. Fill the baking tray with boiling water until halfway up the ramekins.
Step 9
Turn your oven down to 200°C and place your soufflés inside. Cook for 30 minutes until golden brown. Do not open the oven until the 30-minute timer is up. Serve immediately.
Step 10
I served mine with a simple parsley sauce but it also works really well on its own. If you would like to make the parsley sauce this is how you do it.

Parsley sauce

Step 1
Add 200ml of double cream, 20g of butter (40 g), 1 tablespoon of chopped parsley and a pinch of salt and pepper into a pan and bring to a simmer. Cook for 5 minutes or until it reaches the consistency you desire.

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Also in Eggs, from poached to soufflé.

Questions people ask

How long does cheddar and spring onion soufflé take?

About 55 min from start to finish, of which 15 min is prep and 39 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 4. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.

Cheddar and spring onion soufflé

Cheddar and spring onion soufflé