Cheese Souffle
A classic Anglo-Indian style cheese soufflé that uses a unique hot-tin method similar to a Yorkshire pudding to achieve dramatic height. This flourless soufflé is exceptionally light and delicate, requiring immediate service as it begins to settle the moment it leaves the oven.
Ingredients
- 2 large Eggs, separated (Yolks and whites separated into different bowls)
- 140 ml Whole milk (Original recipe calls for 1/4 pint)
- 2 tablespoons Parmesan cheese, grated (Freshly grated is best)
- 1 ounce Butter (Approx 28g, for greasing the hot tin)
Instructions
- 1Preheat your oven to 200°C (400°F). Place a deep round cake tin (approx. 5-6 inches diameter and depth) or a soufflé dish into the oven to get very hot.
- 2In a clean, dry bowl, beat the two egg whites until they form a stiff froth (stiff peaks).
- 3In a separate bowl, thoroughly beat the two egg yolks with the milk. Stir in the grated Parmesan cheese.
- 4Gently pour the yolk and cheese mixture into the bowl with the beaten whites. Carefully fold the two together using a spatula, keeping as much air in the mixture as possible.
- 5Carefully remove the hot tin from the oven. Immediately drop in the butter. Tilt the tin so the melting butter coats the bottom and runs up the sides, making the interior thoroughly oily.
- 6Immediately pour the soufflé mixture into the hot, buttered tin. Return to the oven and bake for 20 minutes. The mixture should rise significantly (up to 5-6 times its depth) and become golden.
- 7As soon as it is done, rush the soufflé to the table. It will begin to sink the moment it leaves the heat. For presentation, you may wrap a folded napkin around the tin, but do this quickly to avoid delay.