This was originally my husband’s granny’s recipe and his mom was kind enough to give me the original hand written recipe, which I still treasure. I get very excited each time I make this dish. Remember to run a knife between the rim of the dish and the soufflé mixture before baking to help the soufflé rise evenly and if you want extra height, tie a paper collar around the outside of the dish, sticking about 5cm above the rim.
Cheese Soufflé
Ingredients
50ml butter
50ml cake flour
2ml salt
Dash cayenne pepper
250ml milk
3 large eggs separated
250ml cheddar cheese grated
Method
- Preheat the oven to 220ºC.
- Heat the butter and stir in the flour, salt and pepper.
- Add the milk and stir until the mixture is smooth and starts to thicken.
- Beat the egg yolks and slowly add to the sauce.
- Add the cheese and stir until melted.
- Whisk the egg whites until stiff and gently fold them into the cheese sauce.
- Transfer to a buttered soufflé dish and bake for 30 minutes.
Submitted by: Pam Frielinghaus, Port Elizabeth
The Complete Book 
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The recipe sounds really yummy. with cayenne pepper! Very interesting. Thanks for sharing.
Hi Tes. Glad you like the recipe. I forgot to mention to run a knife between the rim of the dish and the soufflé mixture before baking to help the soufflé rise evenly. Also, for extra height, tie a paper collar around the outside of the dish, sticking about 5cm above the rim. Enjoy. 🙂
I serve a similar soufflé as a starter on my menu. I substitute the cheese with goats cheese and add 1 grated courgette into the cheese sauce.
I bake them in the morning turn them out the mould and reheat them on service. I pour 5ml cream and sprinkle 5ml grated parmesan cheese over and bake it again for 5-7min in a hot oven. It is yummy!
Thanks for sharing your great sounding variations. I am looking forward to trying the addition of courgette. 🙂