Description
Jamie Oliver’s cheese souffle elevates classic French cuisine with a delightful blend of sharp cheddar and creamy eggs. Puffy, golden perfection emerges from careful technique and quality ingredients that you’ll savor with pure culinary joy.
Ingredients
Scale
- 4 eggs, separated
- 140 g (5 oz) extra mature cheddar, finely grated
- 425 ml (14.4 fl oz) milk
- 142 ml (4.8 fl oz) double cream
- 4 tbsps butter, plus extra for greasing
- 7 tbsps plain flour
- 1 small onion, thickly sliced
- 2 fresh or dried bay leaves
- 1 heaped tsp English mustard
- 1 pinch of nutmeg
Instructions
- Preparation: Warm milk with whole onion, nutmeg, and bay leaves in a medium saucepan, steeping for 30 minutes to develop rich flavor profiles. Preheat oven to 350°F (180°C) with fan setting at 320°F (160°C), thoroughly greasing ramekins with butter.
- Roux Creation: Melt butter in a saucepan, incorporating flour and stirring until smooth. Strain infused milk, discarding aromatics, and whisk into roux over medium heat until achieving a velvety, thick sauce. Remove from heat and blend in Dijon mustard, egg yolks, and 75% of grated cheese, seasoning with salt and pepper.
- Egg White Integration: Whip egg whites to stiff, glossy peaks in a pristine bowl. Delicately fold whipped whites into cheese mixture, preserving essential air pockets for optimal souffle texture.
- Initial Baking: Fill ramekins two-thirds full with souffle mixture. Place ramekins in a large roasting pan, creating a water bath with boiling water. Bake for 15-20 minutes until souffles rise dramatically and maintain a subtle center wobble.
- Finishing Touch: Carefully release souffles from ramekins by running a thin knife around edges. Transfer to an ovenproof serving dish, sprinkle remaining cheese on top, and drizzle heavy cream. Return to oven at 425°F (220°C) for 10-12 minutes until golden and magnificently puffed.
Notes
- Milk Infusion Magic: Steeping whole onion, nutmeg, and bay leaves creates deep, complex flavor layers that elevate the entire soufflé’s taste profile.
- Roux Mastery: Consistently stirring flour and butter for one minute prevents lumps and ensures a smooth, silky base for your cheese sauce.
- Egg White Technique: Whip egg whites in an immaculately clean bowl to achieve maximum volume, using slow, deliberate folding to preserve delicate air bubbles.
- Temperature Precision: Maintain consistent oven temperatures and water bath technique to guarantee perfect soufflé rise and delicate, creamy interior texture.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dinner, Snacks
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 468
- Sugar: 4 g
- Sodium: 569 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 259 mg