Three-cheese souffles

Name: Three-cheese souffles
Yield: 4 servings
Cuisine: France
Ingredients: 50g Butter; 25g Parmesan; 300ml Milk; 2 Bay Leaves; 5 tbs Plain Flour; ½ tsp English Mustard; Pod of Cayenne Pepper; 140g Gruyère; 3 Eggs; 8 slices Goats Cheese; 150ml Double Cream; to serve Spinach

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter50 g
Parmesan25 g
Milk300 ml
Bay Leaves2
Plain Flour5 tbsp
English Mustard½ tsp
Cayenne Pepper
Gruyère140 g
Eggs3
Goats Cheese8 slice
Double Cream150 ml
Spinach

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

8 steps · 0 min

1
Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the Parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.
2
Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
3
Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.

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