Mary Berry Cheese Souffle Recipe
Are you looking for a light, fluffy dinner? This Mary Berry Cheese Souffle Recipe is the answer. It is a true classic from the queen of baking. You will love how high it rises.
Equipment
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Small Saucepan
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Wooden Spoon
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Large Mixing Bowl
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Electric Hand Whisk
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Souffle Dish
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Baking Tray
Ingredients
- 50 g BUTTER
- 50 g PLAIN FLOUR
- 300 ml FULL-FAT MILK
- 1 tsp MUSTARD POWDER
- 150 g CHEDDAR CHEESE
- 4 Large EGGS
- 1 pinch SALT
- 1 pinch BLACK PEPPER
Instructions
Step 1:
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Preheat your oven to 200°C or 180°C fan. Grease your souffle dish well with soft butter. This helps the batter climb the sides easily.
Step 2:
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Melt the butter in your small saucepan. Stir in the flour to make a paste. Cook it for one minute on low heat.
Step 3:
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Slowly add the milk to the pan. Whisk it constantly to avoid any lumps. Boil the sauce until it becomes very thick.
Step 4:
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Remove the pan from the heat source. Stir in the mustard and the grated cheese. Add the egg yolks and season with salt.
Step 5:
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Whisk the egg whites in a clean bowl. Beat them until they form stiff, upright peaks. Be careful not to over-beat the whites.
Step 6:
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Gently fold the whites into the cheese sauce. Use a metal spoon for a light touch. Do not knock the air out of them.
Step 7:
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Pour the mixture into the prepared souffle dish. Smooth the top with a flat knife. Run your thumb around the inside rim.
Step 8:
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Place the dish on a warm baking tray. Bake for about 25 to 30 minutes. The top should be golden and tall.
Notes
- Always use a very clean bowl for egg whites.
- Do not open the oven door while it bakes.
- Grate your cheese finely for a smooth texture.
- Serve the souffle immediately before it starts to fall.
- Room temperature eggs give more volume when whisked.
- Coat the greased dish with breadcrumbs for extra grip.
- Use a metal spoon to fold the egg whites.