Homemade creamy cheese souffle

This classical French treat is so popular around the world because of its crispy exterior and gooey interior. Whether it’s a decadent chocolate souffle dessert, or a savoury version such as this one, souffle is always likely to impress family and friends when you dish it up.  While it’s a perfect vegetarian meal, you can also try mixing in a range of other ingredients to compliment the cheesy flavour such as bacon, pumpkin or extra vegetables!

Ingredients

• 20g butter, melted, for greasing
• 100g butter, extra, chopped
• 1/2 cup plain flour
• 11/2 cups milk
• 1 cup grated extra tasty cheddar cheese
• 1/2 teaspoon dijon mustard
• 4 large eggs, separated, at room temperature

Method

1. Preheat oven to 200C or 180C fan-forced. Use melted butter to grease 4 x 300ml ramekins. Place on a baking tray.
2. In a medium saucepan over medium heat, melt the chopped butter and add flour. Cook for 1 minute, making sure to constantly stir until the mixture is smooth and bubbling. Remove from heat. Add milk slowly. Whisk to combine. Return to heat and stir on medium-low heat until mixture comes to the boil. Let boil for 1 minute. Remove from heat. Leave to cool for 5 minutes. Pour cooled mixture to a large bowl.
3. Add cheese, mustard and egg yolks into the mixture. Whisk together. Season with salt and pepper. Beat egg whites in a separate bowl with an electric beater until soft peaks form. Stir 1/4 of the egg whites through the cheese mixture with a large metal spoon. Fold remaining egg whites gently into the mixture. Spoon evenly into ramekins. Bake for 25-30mins. Make sure they are risen and golden. Serve hot.