Baked cheese soufflés

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 3

By Matt Tebbutt
From Saturday Kitchen


For the soufflé

  • 425ml/¾ pint milk
  • 1 garlic clove, smashed
  • ½ onion, cut into wedges
  • small bunch fresh thyme, roughly chopped
  • 1 bay leaf
  • 85g/3oz butter, plus extra for greasing
  • 85g/3oz plain flour
  • 55g/2oz mature cheddar, grated
  • 55g/2oz Gruyère, grated
  • 110g/4oz fontina, grated
  • 1 tbsp Dijon mustard
  • 6 free-range eggs, separated
  • fine semolina, for lining the ramekins

For the cheese cream

  • 200ml/7fl oz double cream
  • 100g/3½oz fontina, grated
  • 50g/¾oz Parmesan, grated
  • wilted spinach, to serve (optional)


  1. To make the soufflé, preheat the oven to 210C/190C Fan/Gas 6½.

  2. Heat the milk, garlic, onion, thyme and bay in a saucepan and then strain the infused milk, discarding the garlic, onion and herbs. Make a roux with the butter and flour in a saucepan then gradually whisk in the warm milk. Simmer and stir for 5 minutes. Add the grated cheeses and mustard and stir until the cheeses are melted. Remove from the heat and beat in the egg yolks.

  3. Whisk the egg whites in a clean bowl to stiff peaks and fold into the soufflé mixture.

  4. Line 3 ramekins with butter, a circle of parchment paper and a coating of fine semolina, shaking off the excess. Spoon the mixture into the ramekins and sit the ramekins in a bain marie. Bake for 25 minutes or until risen.

  5. Meanwhile, to make the cheese sauce, heat the cream in a small saucepan and add the cheeses. Stir until the cheeses are melted and keep warm.

  6. To serve, turn the soufflés out and spoon over the cheese cream. Serve with wilted spinach.

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