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“The only thing that will make a Soufflé fall is if it knows you are afraid of it”



  • 2 tablespoons unsalted butter, plus softened butter for ramekinsIMG_8532
  • 2 tablespoons plain breadcrumbs
  • 1/4 cup all-purpose flour
  • 2/3 cup milk
  • 1 cup shredded Aged Cheddar
  • 2 large egg yolks, at room temperature
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 5 large egg whites, at room temperature
  • 1/4 teaspoon lime juice


  1. Butter four (6-ounce) ramekins with softened butter and coat with breadcrumbs. Place in freezer to chill.
  2. Preheat oven to 375°F. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook, whisking constantly, until lightly golden, about 1 minute.IMG_8538
  3. Gradually whisk in milk, until blended.
  4. Whisk in cheddar until melted and combined. Transfer to a large bowl and let cool to lukewarm
  5. Add egg yolks, salt and pepper to cheese mixture and whisk until combined
  6. Place eIMG_8544gg whites and lime juice in a separate clean bowl and beat with an electric mixture until soft peaks form.
  7. Carefully fold egg white mixture into cheese mixture a third at a time. Meanwhile, bring a medium saucepan of water to a boil.
  8. Place ramekins in a roasting pan. Gently pour soufflé mixture into each ramekin and smooth tops with a spatula. Pour boiling water into pan until halfway up sides of ramekin
  9. Bake soufflés on bottom rack of oven about 18-20 minutes or until puffed and golden brown on top.


Recipe Reference wholefoods.com