Delia Smith Cheese Souffle Recipe

The ultimate delia smith cheese souffle is made with sharp grated cheese, eggs, butter, flour, and milk. This recipe creates a wonderfully light, airy, and cheesy dish. It’s a perfect, impressive starter for a special dinner, or a light main course for two. This recipe makes one 1.5-pint soufflé.

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Delia Smith Cheese Souffle Ingredients

• 3 oz (75 g) cheese, grated
• 3 large eggs, separated
• 1 oz (25 g) plain flour
• 1 oz (25 g) butter
• ¼ pint (150 ml) milk
• 2 pinches cayenne pepper
• ½ teaspoon mustard powder
• A few gratings of nutmeg
• Salt and freshly milled black pepper
• A little extra butter (for the dish)

How To Make Delia Smith Cheese Souffle

1. Preheat and prep the dish: Pre-heat the oven to 375°F (190°C or mark 5). Use the extra butter to generously grease a 1½-pint (850 ml) soufflé dish.
2. Start the sauce base: Melt the 1 oz (25 g) of butter in a medium-sized saucepan over medium heat.
3. Make the roux: Add the flour to the melted butter. Stir and cook for 2 minutes. This mixture is a ‘roux’ (pronounced ‘roo’) and cooking it stops the flour from tasting raw.
4. Add the milk: Slowly add the milk, stirring all the time. Keep stirring until you have a smooth, thick paste.
5. Cook the sauce: Turn the heat to low and cook the sauce very gently for 3 minutes, stirring constantly.
6. Season the sauce: Take the pan off the heat. Stir in the mustard powder, cayenne pepper, nutmeg, salt, and pepper.
7. Cool the sauce: Let the sauce cool down for a few minutes. If it’s too hot, it will scramble the eggs.
8. Add the egg yolks: Beat the egg yolks in a small bowl, then stir them into the cooled sauce.
9. Stir in the cheese: Add the grated cheese to the sauce and mix well.
10. Whisk the egg whites: In a separate, very clean bowl, whisk the three egg whites until they form stiff peaks.
11. Lighten the sauce: Add a couple of large spoonfuls of the stiff egg whites to the cheese sauce. Stir them in to loosen the mixture.
12. Fold in the whites: Gently fold in the rest of the egg whites. Use a large metal spoon or spatula to cut down the middle, sweep across the bottom, and lift the mixture over. Do this very carefully so you don’t knock the air out.
13. Fill the dish: Pile the light, airy mixture into your prepared soufflé dish.
14. Bake the soufflé: Place the dish on a baking sheet and put it in the center of the preheated oven. Bake for 30–35 minutes.
15. Check and serve: To check if it’s cooked, push a skewer into the center. If it comes out clean, it’s ready. You must serve the soufflé immediately, as it will start to deflate.

Recipe Tips

• Use a Clean Bowl: When you whisk egg whites, make sure the bowl and whisk are perfectly clean and dry. Any spot of grease or egg yolk will stop the whites from becoming stiff.
• Don’t Open the Oven: A soufflé needs stable, high heat to rise. Do not open the oven door for the first 25 minutes, as the rush of cold air can make it collapse.
• The “Folding” Technique: Folding is the most important part. Do not stir, as this will break all the air bubbles. Use a large spatula to gently “fold” the sauce and whites together until just combined.
• Serve Immediately: A soufflé waits for no one! It is at its tallest and fluffiest the moment it comes out of the oven. Have your guests seated and ready to eat.

What To Serve Cheese Souffle

This rich cheese soufflé is a star all on its own, but it pairs wonderfully with light, crisp sides. A simple green salad with a sharp vinaigrette dressing is the most classic pairing. You can also serve it with steamed asparagus, green beans, or a few slices of crusty French bread to make sure you get every last bit.

How To Store Cheese Souffle Leftovers

• Refrigerate: A soufflé is best eaten immediately. It does not store well, as it will deflate and become dense. If you absolutely must store leftovers, you can keep them in an airtight container in the refrigerator for up to 1 day, but the light, airy texture will be gone.
• Freeze: Freezing a baked soufflé is not recommended.

Delia Smith Cheese Souffle Nutrition Facts

• Calories: 295 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 210mg
• Sodium: 350mg
• Total Carbohydrate: 6g
• Dietary Fiber: 0g
• Sugars: 2g
• Protein: 17g

Frequently Asked Questions

• Why did my soufflé collapse? A soufflé collapses when the hot air inside cools down. This can happen if you open the oven door too early, which lets in cold air. It also happens naturally a few minutes after it comes out of the oven, which is why you must serve it right away.
• Can I use a different cheese? Yes. This recipe works beautifully with any strong, hard cheese that melts well. Gruyère, sharp cheddar, or a mix of Parmesan and Emmental would all be delicious.
• Can I make this ahead of time? You cannot bake a soufflé ahead of time. However, you can make the cheese sauce base (steps 2-9) a few hours in advance. Let it cool, cover the surface with plastic wrap to prevent a skin from forming, and store it in the fridge. When you are ready to bake, bring the sauce to room temperature, then whisk and fold in your freshly beaten egg whites.

Try More Recipes:

• Delia Smith Cheese Scones​ Recipe
• Delia Smith Bread Sauce​ Recipe
• Delia Smith Buttermilk Scones​ Recipe