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Cheese and Leek Souffle

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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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