World wide   inSite web

  Restaurant Name  
Soup Appetizers Egg & cheese Fish & shell fish Poultry & game Meat Vegetables More ...
Mexican Omelet
Savory Souffle Omelet
Mushroom Omelet With Country Bread
Spinach & Mushroom Frittata
Zucchini Frittata
Potato Omelet
Quiche Lorraine
Smoked Salmon Asparagus Quiche
Roquefort Quiche
Spinach, Leek & Gruyere Tart
Mediterranean Zucchini Pie
Italian Cheese & Red Pesto Tartlets
Strata With Cheese & Pesto
Broccoli & Ricotta Tart
Creamy Seafood Crepes
Buffet Crepes
Souffle Crepes With Broccoli & Cheese
Chicken Crepes Florentine
Classic Cheese Souffle
Broccoli Souffles
Garlic & Goat Cheese Souffle
Swiss Double-Cheese Souffles
Cheese Fondue
Croque Senor
Swiss Cheese & Tomato Rarebit
Eggs Benedict
Eggs Florentine
Oeufs En Cocotte
Huevos Rancheros

Classic Cheese Souffle

Serves 4
Classic Cheese Souffle
  • 1 cup (250 ml) milk
  • 1 bay leaf
  • 1/2 onion, studded with several cloves
  • salt and black pepper
  • 2 tbsp butter, plus extra for greasing
  • 2 tbsp all-pU1pose flour
  • 6 eggs, separated
  • 2 tbsp Dijon mustard
  • 3 cups (375 g) grated aged Cheddar cheese
  • * 6-cup (l.4-liter) souffle dish


  1. Pour the milk into a small saucepan, add the bay leaf and clove-studded onion half, and bring to a boil. Remove from the heat, cover, and leave. to steep for 20 minutes. Strain the milk and season to taste.
  2. Melt the butter in a large pan, add the flour, and cook, stirring, for 1 minute. Remove the pan from the heat, gradually blend in the milk, then bring to a boil, stirring until thickened. Simmer for 2-3 minutes. Leave to cool for 10 minutes.
  3. Beat the egg yolks in a bowl. Stir them into the cooled white sauce, then stir in the mustard and all but 1/4 cup (30 g) ofthe Cheddar .
  4. Whisk the egg whites until they form stiff but not dry peaks. Stir 1-2 tbsp of the egg whites into the cheese mixture until evenly combined, then fold in the remaining egg whites.
  5. Lightly butter the souffle dish and then pour in the egg and cheese mixture. Sprinkle with the remaining cheese and bake in the top half of a 350癋 (IS0癈) oven for 30 minutes. Serve the souffle immediately.
Classic Cheese Souffle


Substitute 2 cups (375 g) cooked fresh or frozen com kernels, coarsely pureed, for the Cheddar cheese and add 2 tsp cumin seeds.