Ingredients

The following ingredients have 4 Servings
  • 3 tbsp (40g) butter
  • 1/3 cup (40g) flour
  • 1 cup (240 ml) milk
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (2g) salt
  • 1/4 tsp (1g) paprika
  • Freshly ground black pepper
  • 4 large eggs
  • 1/2 cup (50g) Swiss cheese (, grated)
  • 1/2 cup (50g) Cheddar cheese (, grated)
  • 1/4 cup (25g) Parmesan cheese (, grated)
  • grated Parmesan cheese (, optional)
  • butter and breadcrumbs for coating the ramekins

Instruction

  • Preheat oven to 375 F (190C). Place a baking sheet on the middle rack in the oven. Butter 4 ramekins of 8-9 oz (230-250ml) capacity and coat the bottom and sides with fine breadcrumbs. Discard excess breadcrumbs.
  • Separate whites from yolks and set aside until ready to use.
  • In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth, and cook for about 1-2 minutes, until bubbling. Gradually stir in milk, until mixture is smooth.  Bring to a boil, stirring constantly; cook and stir 2-3 minutes more or until thickened. 
  • Remove from heat and stir in cheeses. Add egg yolks one at a time and then add salt, paprika, Dijon mustard and freshly ground black pepper. Transfer mixture to a larger bowl and let cool slightly.
  • In a separate bowl whip whites with a pinch of salt until stiff peaks form. Gradually fold the whipped whites into the cheese mixture.
  • Divide mixture evenly into the prepared ramekins. Sprinkle grated parmesan on top of each.
  • Place the ramekins onto the preheated baking sheet and bake for 25-30 mins until golden and puffed.
  • Serve immediately. You can serve the souffle alongside a fresh salad and crusty or toasted bread. Enjoy!