21 August 2014,15:49 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the milk in a large saucepan. Add the remaining butter, flour and cayenne, with the mustard powder.
  • Bring to the boil over a low heat, whisking steadily until the mixture thickens to a smooth sauce.
  • Simmer the sauce for a minute or two, then turn off the heat and whisk in all the Cheddar and half the Parmesan.
  • Cool a little, then beat in the egg yolks. Check the seasoning; the mixture should be well seasoned. Set aside.
  • Whisk the egg whites in a large grease-free bowl until they form soft, glossy peaks. Do not overbeat or the whites will become grainy and difficult to fold in.
  • Add a few spoonfuls of the beaten egg whites to the sauce to lighten it. Beat well, then tip the rest of the whites into the pan and, with a large metal spoon, gently fold in the egg whites, using a figure-of-eight movement to combine the mixtures.
  • Pour the mixture into the prepared souffle dish, level the top and, to help the souffle rise evenly, run your finger around the inside rim of the dish.
  • Place the dish on a baking sheet. Sprinkle the remaining Parmesan over the top of the souffle mixture and bake for about 25 minutes until risen and golden brown. Serve immediately.


  • 100 grams butter
  • 5 tablespoon dried, fine breadcrumbs
  • 300 ml scant
  • 300 ml milk
  • 5 tablespoon plain flour
  • Pinch of cayenne pepper
  • 1 teaspoon mustard powder
  • 100 grams mature Cheddar cheese, grated
  • 50 grams freshly grated Parmesan cheese
  • 6 eggs, separated, plus
  • 2 egg whites
  • Salt and ground black pepper

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