Cheese Soufflé - Soufflé au fromage

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is a cost-effective option.

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is more economical.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a zero-calorie sweetener, while honey can be cheaper depending on the market.

Preheat oven to 200°C / 400°F (180°C fan).

Melt butter on medium, stir in flour for 2 minutes, whisk in milk in 3 batches until smooth.

Turn off heat, whisk in yolks one at a time, then turn heat back onto medium and whisk in cheese until melted (you’ve made Mornay sauce!).

Beat egg whites and cream of tartar for 2 minutes on medium speed then 30 seconds on high until stiff peaks.

Whisk 1/4 of egg whites into Mornay Sauce, then gently fold in remainder using a rubber spatula in 3 batches.

Divide between butter brushed ramekins (320ml / 1 1/3 cup capacity), filled to 1cm / 0.4” below rim.

Smooth surface roughly with back of teaspoon (dip in water first), use thumb to clean inside rim (so it rises neatly).

Bake for 20 minutes until puffed and golden (it should still jiggle). Serve immediately!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens