Cheese Souffle

Cheese Souffle

From   Firangi Tadka

Prep: 20 minutes

Cook: 10 minutes

Method: Moderate

Course: Snack

Type: French

A classic soufflé that the French cook with passion and serve with a lot of love


  • Processed cheese, grated 8 tbsps
  • Eggs 4
  • Soft butter 1½ tbsps + to grease
  • Refined flour (maida) 1½ tbsps
  • Milk 1½ (300 ml) cups
  • Salt to taste
  • Black pepper powder to taste


  • Preheat oven to 180º C. Grease 4 ramekin moulds with butter.
  • Break the eggs, separate the yolks from the whites and put them in 2 separate bowls.
  • Heat butter in a small non-stick pan, add refined flour and saute till the mixture begins to change colour.
  • Add milk gradually and mix well and ensure there are no lumps. Add cheese and mix till cheese melts.
  • Transfer the sauce into a bowl and set aside to cool.
  • Beat the egg whites with a hand blender till stiff.
  • Add the yolks to the cheese mixture and mix well.
  • Add the egg whites and mix gently. Add salt and pepper and mix gently.
  • Pour this mixture into the buttered ramekin moulds and tap them gently. Keep the moulds in the preheated oven and bake for 10 minutes.
  • Serve hot.