Triple tested: These cheesy souffles are great when you want to impress friends. And with our 4 easy steps you’ll be a pro. Go on, show off your skills! Brought to you by Essentials magazine
- 40g unsalted butter, plus extra for greasing
- 30g plain flour, plus extra for dusting
- Grated fresh nutmeg
- 1⁄2tsp English mustard powder
- 225ml whole milk
- 4 medium organic free-range eggs, separated
- 50g Parmesan, finely grated
- 50g Cheddar, coarsely grated
- Handful chives, finely chopped
Heat the oven to Mark 5/190°C. Butter 4x250ml ovenproof ramekins or soufflé dishes, dust with plain flour and put on a baking tray. Melt the butter in a pan, stir in the flour, nutmeg and mustard; season and cook for 1 min. Gradually add the milk, stirring constantly until smooth and thick.
Cool the mixture for a few mins before beating in the egg yolks, Parmesan and Cheddar and the chives until all the ingredients are well combined.
In a large, clean bowl, whisk the egg whites until they form soft peaks. Add a spoonful to the cheese sauce to loosen it, then gently fold in another spoonful, using a metal spoon, followed by the remainder.
Spoon into the prepared ramekins or soufflé dishes, until almost full (about 0.5cmfrom the top of the dish). Bake for about 10 mins, until risen and golden and serve immediately.
Top tip for making Double cheese and chive souffle
To check for freshness, gently drop eggs into a bowl of cold water. If they sink they are fresh, if they float to the surface they are old and should be thrown away. Always use eggs as fresh as possible for the best flavour. If there’s a visible blood spot on the yolk, it’s still safe to eat - just ease it off with the tip of a knife.