Amelia Grace A cheese soufflé has a reputation as the ultimate kitchen test. It is going to rise or it is not, and everyone is watching. But the truth is that a soufflé is simply a thick cheese sauce lightened with whisked egg whites, and there is nothing mysterious about it once you understand how it works.
I make this when I want to feel like a proper cook, and it never fails to impress. It puffs up tall and golden above the dish, with a light, creamy, cheesy middle.
It is also surprisingly cheap, as it is mostly eggs, milk and cheese.
Why the Egg Whites Need to Be Whisked to Soft, Glossy Peaks
The air in the egg whites is the only thing that makes the soufflé rise, so how you whisk them matters more than anything.
As the soufflé bakes, the tiny air bubbles trapped in the whisked whites expand in the heat and push the mixture upward. Whites that are under-whisked do not hold enough air, so the soufflé will be low and heavy.
Whites that are over-whisked turn grainy and dry, and they will not fold smoothly into the sauce. The sweet spot is firm, glossy peaks that hold their shape but still look smooth and slightly soft at the tips.
Ingredients for Delia Smith Cheese Soufflé
- 40g unsalted butter, plus extra for greasing
- 25g Parmesan, finely grated, for dusting the dish
- 40g plain flour
- 300ml whole milk, warmed
- 1 tsp Dijon mustard
- A pinch of cayenne pepper
- A pinch of freshly grated nutmeg
- 4 large egg yolks
- 100g Gruyère or mature cheddar, grated
- 5 large egg whites
- A pinch of salt
- Salt and freshly ground black pepper
How to Make Delia Smith Cheese Soufflé — Step by Step
Step 1 — Prepare the Dish
Place a baking sheet on the middle shelf of your oven and preheat to 200°C (180°C fan / Gas 6). Generously butter a 1.5-litre soufflé dish, brushing the butter in straight upward strokes from the base to the rim. Add the Parmesan and tilt the dish to coat the sides, then tip out any excess.
Step 2 — Make the Base Sauce
Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Take off the heat and gradually whisk in the warm milk. Return to the heat and whisk until it thickens to a very thick, smooth sauce. Simmer for 1 minute.
Step 3 — Flavour the Sauce
Take the pan off the heat. Stir in the mustard, cayenne, nutmeg and plenty of black pepper. Leave to cool for 5 minutes.
Step 4 — Add the Yolks and Cheese
Beat in the egg yolks, one at a time, then stir in the grated cheese until melted. Taste and add salt if needed. Tip into a large bowl.
Step 5 — Whisk the Whites
In a clean, dry bowl, whisk the egg whites with a pinch of salt until they hold firm, glossy peaks.
Step 6 — Lighten the Base
Stir a large spoonful of the whites into the cheese base to loosen it. Do not worry about knocking air out of this first addition.
Step 7 — Fold in the Rest
Add the rest of the whites in two batches, folding very gently with a large metal spoon, cutting down through the middle and turning the mixture over, until just combined. A few streaks of white are fine.
Step 8 — Fill the Dish
Pour the mixture into the prepared dish. Run your thumb around the inside edge of the rim to create a small channel, which helps the soufflé rise straight up.
Step 9 — Bake
Put the dish on the hot baking sheet and bake for 25 to 30 minutes, until well risen, deep golden and just set with a slight wobble in the middle. Do not open the oven door for the first 20 minutes.
Step 10 — Serve Immediately
Take it to the table at once, and serve straight away, as it begins to sink as it cools.
My Top Tips for the Best Delia Smith Cheese Soufflé
Use a spotlessly clean bowl and whisk. Any trace of grease or egg yolk will stop the whites from reaching their full volume.
Butter the dish upwards. Straight strokes from base to rim help the mixture climb the sides.
Cool the sauce before adding the yolks. A very hot sauce can scramble the yolks.
Fold gently. Cut and turn rather than stir, and stop as soon as it is combined.
Use a hot baking sheet. It gives the base a head start and helps it rise.
Do not open the oven door early. The sudden drop in temperature can make the soufflé collapse.
Get everyone to the table first. A soufflé waits for nobody.
Serving Suggestions
Serve straight from the dish with a crisp green salad dressed with lemon and olive oil. A few crusty bread soldiers are good for dipping, and a glass of crisp white wine goes beautifully.
How to Store Delia Smith Cheese Soufflé
In the fridge: Best eaten fresh. Leftovers will deflate, but taste good eaten cold or gently warmed within 1 day.
At room temperature: Not suitable for storage. Eat immediately.
In the freezer: Not suitable for the baked soufflé. You can freeze the unbaked mixture in individual ramekins, then bake from frozen for 35 to 40 minutes.
Delia Smith Cheese Soufflé Recipe
Ingredients
Method
- Heat the oven to 200°C (180°C fan / Gas 6) with a baking sheet inside. Butter the dish upwards and dust with Parmesan.
- Make a thick white sauce with the butter, flour and milk.
- Off the heat, add the mustard, cayenne, nutmeg and pepper. Cool for 5 minutes.
- Beat in the yolks, then the cheese. Season.
- Whisk the whites with a pinch of salt to firm, glossy peaks.
- Stir in a large spoonful of whites, then gently fold in the rest in two batches.
- Pour into the dish and run a thumb round the rim.
- Bake on the hot sheet for 25–30 minutes without opening the door for 20 minutes.
- Serve immediately.
Notes
Frequently Asked Questions About Delia Smith Cheese Soufflé
Why did my soufflé not rise?
The most common reasons are under-whisked egg whites, folding too roughly, or opening the oven early. Whisk to firm, glossy peaks and fold gently.
Why did it collapse?
Every soufflé sinks a little once it leaves the oven. If it collapsed in the oven, it may have been underbaked or the door opened too soon.
Can I make the base ahead of time?
Yes. Make the cheese sauce base up to a day ahead and keep it covered in the fridge. Bring it to room temperature, then whisk and fold in the whites just before baking.
Can I make individual soufflés?
Yes. Divide the mixture between 6 buttered and dusted ramekins and bake for 12 to 15 minutes.
