50 g (2 oz) unsalted butter
50 g (2 oz) plain flour
225 ml (8 fl oz) milk
5 eggs, separated
140 g (5 oz) grated Cheddar cheese
salt
freshly ground white pepper, a generous amount
cayenne pepper, according to taste (1/4 tsp) makes it quite hot)
pinch mustard powder
50 g (2 oz) plain flour
225 ml (8 fl oz) milk
5 eggs, separated
140 g (5 oz) grated Cheddar cheese
salt
freshly ground white pepper, a generous amount
cayenne pepper, according to taste (1/4 tsp) makes it quite hot)
pinch mustard powder
method
1. Melt the butter and mix in the flour.
2. Add the milk and stir until smooth.
3. Remove from the heat when mixture has thickened.
4. Add the egg yolks, one at a time.
5. Add the cheese, salt, spices, freshly ground white pepper, cayenne pepper and mustard.
6. Whisk the egg whites until they stand in peaks.
7. Stir a little egg white into the cheese mixture to loosen it, then fold in the rest.
8. Turn the mixture into a buttered souffle dish and bake in a preheated oven at 200°C (400°F) Gas 6 for 25 minutes, or until the souffle is brown and risen.
2. Add the milk and stir until smooth.
3. Remove from the heat when mixture has thickened.
4. Add the egg yolks, one at a time.
5. Add the cheese, salt, spices, freshly ground white pepper, cayenne pepper and mustard.
6. Whisk the egg whites until they stand in peaks.
7. Stir a little egg white into the cheese mixture to loosen it, then fold in the rest.
8. Turn the mixture into a buttered souffle dish and bake in a preheated oven at 200°C (400°F) Gas 6 for 25 minutes, or until the souffle is brown and risen.
serving amount
serves 4
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