Cheese and Leek Souffle
By grace13
Rate this recipe
2.8/5
(80 Votes)

Ingredients
- 28 g butter, plus more for greasing
- 0.5 leek, finely chopped
- 28 g flour
- 1 tsp Dijon mustard
- 150 ml milk
- 40 g Emmenthal cheese, grated
- 2 eggs, separated
- salt and pepper
Details
servings 3
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 200 C
Melt butter in large pan, add leeks, sweat gently until cooked.
Step 2
Stir in flour and mustard. add milk a little at a time to make a thick sauce, season. Add yolks, beat well. Add cheese, stir.
Step 3
Beat whites in a bowl until form and stiff (about 5 mins). Fold in 2 tbsp of whites to the mix with a metal spoon. Gently fold rest into mix in two parts.
Step 4
Lightly grease 3 ramekins. Gently spoon mix in, leaving 0.5 in at top to rise. Set ramekins onto baking tray, cook 15 mins.
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