Cheese Souffle

I generously give you my priceless recipe for cooking a fabulous, impossible-to-fail cheese souffle. Here is a recipe given to me, a good many years ago, in France, by a dear friend whose kitchen was always an aromatic delight of wondrous cooking. I learned an immeasurable amount of skills in those years. My friend used to produce this cheese souffle as if by magic and it was some time, and a lot of careful observation, before I was able to work out how she did it! Quite simply, there was NO last minute preparation.

If the method is carefully followed, an absolute novice can produce a stunningly impressive dish. It is commonly thought that a souffle is for ‘show off’ cordon bleu cooks or those with a high level of culinary skill but this one is an exception, and exceptionally good.

Even more startling you can make this in the morning, keep it all day in the fridge and then pop it into the oven in the evening for dinner. Yes, you really can! I’ve done this many times with 100% success. This makes this particular recipe an absolute boon for the busy working wife who doesn’t have many hours available to prepare meals. .


6 eggs 1teaspoon salt

180g cheese 1 teaspoon paprika

90g margarine dash of cayenne pepper

90g plain flour 412ml milk


Butter a large souffle dish. Separate the eggs into 2 bowls. Melt the margarine in a saucepan over a low heat, stir in the flour and seasonings and cook together for a few minutes. Add the milk, stirring constantly, until the mixture is thickened and smooth. Now add the grated cheese and stir it into the mixture until it has melted. Next, stir the egg yolks into the mixture and blend it all thoroughly.

Beat the egg whites stiffly and pour the cheese mixture over them, folding carefully until all the egg white has been well amalgamated. Pour this mixture into the prepared dish.

If this souffle is to be cooked immediately, place into an oven pre-heated to 180C and bake for 45 minutes.

If you plan to save the baking until later, cover the dish with foil, put it into the fridge.

When you are ready to cook the saved souffle, put it into a COLD oven [ yes, cold!] turn the oven control to 180C and bake it for 50 minutes.

Unlikely as it may seem, the souffle will turn out beautifully risen and as impressive as the one baked immediately it was prepared.

This is a most suitable dinner party dish, especially as you can prepare it such a long time in advance, because it means that, at the crucially busy time just when you are needing to be occupied with the other items of the meal, the main dish needs no further attention.

This is truly the only recipe you will ever need for a never-fail cheese souffle.

Go on – invite the boss, or your mother-in-law for dinner!

1. Classic Cheese Soufflé recipe |
2. Cheese Souffle Recipe : Alton Brown : Food Network