This delicious twice-cooked cheese soufflé is sure to amaze.
Ingredients
- 100g butter, plus extra melted butter to grease
- 2/3 cup plain flour
- 2 cups warm milk
- 1 teaspoon Coles Brand dijon mustard
- 1 teaspoon thyme leaves, plus extra thyme sprigs to sprinkle
- 200g Great Ocean Road vintage cheddar, grated
- 4 eggs, separated
- 3/4 cup cream
Method
- Step 1Preheat oven to 180°C or 160°C fan-forced. Grease six 3/4-cup ramekins or soufflé dishes with extra melted butter.
- Step 2Melt the butter in a saucepan over medium heat. Stir in flour. Reduce heat to low and cook, stirring, for 5 mins. Gradually add milk, stirring constantly. Cook for 2-3 mins or until smooth and glossy.
- Step 3Remove from heat. Add the mustard, thyme leaves and half the cheddar and stir until cheddar melts. Set aside to cool. Add egg yolks and beat with a wooden spoon until well combined. Season to taste.
- Step 4Whisk egg whites in a bowl until soft peaks form. Fold egg whites into soufflé mixture. Divide among prepared ramekins. Place in a baking dish. Pour enough boiling water into the dish to come halfway up the sides of the ramekins. Bake for 15-20 mins or until puffed and golden. Remove from pan and cool for 10 mins.
- Step 5Meanwhile, heat the cream in a saucepan over medium heat until just boiling.
- Step 6Turn soufflés into a shallow ovenproof dish. Pour over cream and top with remaining cheddar. Sprinkle with extra thyme sprigs. Bake for 20 mins or until soufflés are puffed and golden.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1518 kj
Energy
26.2g
Fat Total
15.4g
Saturated Fat
16.4g
Protein
179mg
Cholesterol
395mg
Sodium
4.1g
Carbs (sugar)
16.1g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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