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.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

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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