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a cooked cheese soufflé's served on a board

Cheese Soufflé

A classic cheese souffle recipe.
Course Lunch
Cuisine French
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 345kcal
Author Peter G


  • 60 grams butter plus a little extra for brushing
  • 2 tablespoons breadcrumbs
  • 3 tablespoons plain flour
  • 1 cup milk
  • salt and pepper to taste
  • 1 cup Parmesan cheese grated, can substitute Pecoriono or Romano
  • 3 eggs separated
  • 1 tablespoon basil pesto


  • Preheat your oven to 190 deg C and use a little of the extra butter to brush around the insides of the ramekins. Dust each ramekin with half of the breadcrumb mixture.
  • Separate your eggs and proceed to beat the egg whites until they are stiff. Set aside.
  • Melt the butter on a medium heat and add the flour. Stir well with a wooden spoon and cook the mixture for one minute. Add the milk, mix well and allow it to come to a simmer.
  • Add the salt and pepper and the egg yolks one at a time, ensuring they are mixed well after each addition. Remove from the heat and add the cheese and basil pesto and mix well.
  • Fold your egg whites into the mixture using the “cut and fold” technique. Be gentle but not too slow! Pour the cheese souffle mixture into the pre-buttered ramekins and run your finger around the edge of the ramekin.
  • Sprinkle with some extra grated cheese and the remaining breadcrumbs. Bake for 20-25 mins until golden and serve immediately.


I used four ramekins for this that measured 15cms in diameter and were 6 cms deep


Serving: 1person | Calories: 345kcal | Carbohydrates: 12g | Protein: 17g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 178mg