Cheese Souffle
by Tarla Dalal
The Cheese Soufflé is a savoury treat, which you will devour with delight! A combination of eggs, cheese and milk gives this soufflé a fabulously cheesy texture, while mustard paste and a dash of pepper give it an irresistible flavour.
Remember that each serving of the soufflé has to be baked in an individual container, as it has to be served in the same container – you can’t unmould it. Serve the Cheese Soufflé immediately after baking.
Serve with French Beans with Sesame-Seeds or Pasta Salad with Basil Vinaigrette and Melba Toast .
Cheese Souffle recipe - How to make Cheese Souffle
Preparation Time: Cooking Time: Baking Time: 20 to 25 minutes Baking Temperature: 180°C (360°F) Total Time:
Makes 10 souffles
1 cup grated processed cheese
3 eggs
2 tbsp butter
1 tbsp plain flour (maida)
3/4 cup milk
1/2 tsp mustard (rai / sarson) paste
salt and to taste
melted butter for brushing
bread crumbs for sprinkling
- Method
- Grease 10 medium oven safe bowls with melted butter, sprinkle bread crumbs evenly at the bottom and the sides. Remove the excess bread crumbs by inverting the bowls. Keep aside.
- Separate the egg whites and yolks in 2 separate bowls.
- Beat the white whites with help of an electric beater till stiff peaks form. Keep aside.
- Heat1 tbsp of butter in a broad non-stick pan, add the plain flour, mix well and cook on a medium flame for 1 minute.
- Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the cheese, mustard paste, remaining 1 tbsp of butter, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Switch off the flame, add the egg yolks and keep stirring it continuously till it is mixed well.
- Add the egg white mixture and fold it gently using a spatula to get a smooth mixture.
- Pour equal quantities of the batter into greased and dusted oven safe bowls.
- Bake in a pre-heated oven at 200ºc (400ºf) for 15 to 20 minutes or till the top has browned evenly.
- Serve immediately.
| Energy | 110 cal |
| Protein | 4.7 g |
| Carbohydrates | 1.9 g |
| Fiber | 0 g |
| Fat | 9 g |
| Cholesterol | 22.6 mg |
| Vitamin A | 292.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 12.6 mcg |
| Calcium | 103.9 mg |
| Iron | 0.5 mg |
| Magnesium | 3.3 mg |
| Phosphorus | 96.1 mg |
| Sodium | 143 mg |
| Potassium | 15.9 mg |
| Zinc | 0 mg |
I left a query on ur site regarding mustard powder usage unfortunately there is no response I want to know how to use mustard powder in chicken n fish dishes I read on net that for making mustard sauce one need to age the sauce for a week or two. I make mustard powder at home by grinding mustard seeds black n yellow with little bit of turmeric n salt, can we use this powder in roast n curries does they become bitter if I use this powder n how can I make mustard sauce out of this powder kindly help me out I m scared of the bitterness comes after using this powder in my dishes