Making a soufflé can be touch and go, but you can’t fail with our Easy Cheese Soufflé. So why not impress your guests with this deceptively simple, yet tasty, entrée?
Time: 50 minutes
- 1/2 cup day-old bread, without crusts and torn into small pieces
- 3/4 cup milk
- 25g butter
- 1 cup cheddar cheese, finely grated
- 2 eggs, separated
Preheat the oven to 190°C and grease a small ovenproof dish. In a saucepan, add the bread and milk and bring to a boil. Remove from heat and add the butter and cheese and leave to melt. Beat in the egg yolk and season with salt. In a separate bowl, whisk the egg whites until soft peaks form and then fold a tablespoonful into the milk mixture to loosen it. Fold the remaining egg white through in a cutting and folding motion. Pour into the ovenproof dish and bake for 25 minutes until risen and the top is brown. Serve immediately with a leafy green salad.