CHEDDAR CHEESE SOUFFLÉ

An amazing, savory soufflé that makes an impressive dinner party starter or an elegant light lunch. If you’ve always been intimidated by soufflés, this recipe is for you! It does take a bit of time to prepare, but the results are well worth it. Once you have the basic steps down, you can use whatever type of firm cheese you’d like. Just be sure to grate it yourself for the best results. 

INGREDIENTS: 
Handful of plain breadcrumbs 
1 ½ tbsp butter 
2 tbsp all-purpose flour 
½ tsp English mustard 
Pinch of cayenne pepper 
⅔ cup milk 
2 ½ oz freshly grated cheddar cheese 
2 eggs, separated 
Pinch of salt 
Squeeze of lemon juice

Sauce
3/4 cup heavy cream 
1 tbsp crème fraîche (substitute full-fat sour cream if you can't find crème fraîche)
1 tsp whole grain mustard
Pinch of salt and freshly ground pepper
2 tbsp freshly chopped chives 
Chive flowers for garnish, if available 

Tools
2 ramekins 
Large skillet 
Pastry brush 
Cutting board 
Knife 
Large bowls 

DIRECTIONS:

1. Preheat oven to 375°F. 
2. Melt the butter in a large skillet over medium-low heat. 
3. Once melted, use the pastry brush to brush a thin layer of butter inside each ramekin. 
4. Add the breadcrumbs to the ramekins and rotate to coat the sides and bottom. Shake off any excess breadcrumbs. 
5. Add the flour to the skillet and whisk until it turns lightly golden and begins to smell like shortbread. 
6. Whisk in the milk, about one third at a time, whisking constantly and waiting until thickened before the next addition. 
7. Cook over medium heat until fully thickened. 
8. Remove from heat and whisk in the grated cheddar. 
9. Add the mustard and cayenne pepper. Taste and adjust seasoning/add salt and pepper, if necessary. 
10. Transfer to a large bowl to cool slightly before whisking in the egg yolks.
11. Place the egg whites in a large bowl with a pinch of salt and a squeeze of lemon juice. Whisk until firm peaks are formed. 
12. Take one third of the egg whites and gently fold into the cheddar mixture to loosen slightly before folding in the remaining whites. Continue folding until a uniform consistency is reached. 
13. Spoon the mixture into the prepared ramekins and bake for 8-12 minutes, until risen and golden brown. 
14. While the soufflés are baking, prepare the sauce: Heat the heavy cream in a saucepan over medium heat. Whisk in the crème fraîche and whole grain mustard. 
15. Season to taste with salt and pepper. Whisk in the chopped chives right before serving. 
16. Serve the soufflés immediately or let cool and reheat for about 6 minutes, when required.
17. To finish, spoon some of the sauce over the top of the each soufflé and garnish with chive flowers, if available. Enjoy! 

Source: Daylesford Cookery School