You can customise the cheese to whatever you fancy - try some truffle cheddar for extra flavour. Save this recipe for dinner parties too - it doesn't have to be Christmas to enjoy this cheesy delight!
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- 45 g butter, plus extra to grease
- 45 g plain flour
- 1/2 tsp. English mustard
- 300 ml whole milk
- 25 g Parmesan (or vegetarian Italian-style hard cheese), finely grated
- 50 g hard goat's cheese, grated
- 50 g Stilton, grated
- 1/4 tsp. freshly grated nutmeg
- 4 medium eggs, separated
For the sauce
- 350 ml double cream
- 50 g Parmesan (or vegetarian Italian-style hard cheese), finely grated
- Small handful rosemary sprigs, roughly chopped
- Small handful chives, finely chopped
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- Step 1Preheat oven to 180°C (160°C fan) mark 4. Liberally grease a 900ml pudding basin with butter and place a disc of baking parchment in the base. Melt butter in a small pan over medium heat. Whisk in flour and cook for 30sec. Whisk in the mustard, followed by milk. Cook, whisking, for 2min, until thickened. Remove from heat and whisk in the grated cheeses, nutmeg and plenty of seasoning. Transfer to a large bowl; cool for 5min before mixing in the egg yolks.
- Step 2In a medium clean bowl, with a clean whisk, beat egg whites until they hold stiff peaks. Fold whites into cheese mixture. Spoon into prepared pudding basin.
- Step 3Put basin into a medium roasting tin and pour in enough just-boiled water to come halfway up the outside of the basin. Cook in oven for 45-50min until risen and golden. Remove from oven, lift basin out of the water and set aside to cool for 15min before running a knife around the inside of the basin and inverting the soufflé on to a large plate. Cool completely.
- Step 4Increase oven temperature to 200°C (180°C fan) mark 6. For the sauce, mix cream, most of the Parmesan (or vegetarian Italian-style hard cheese), rosemary and some seasoning and pour into a medium baking dish (that will just hold the soufflé). Transfer the soufflé to the dish, then sprinkle over remaining Parmesan (or vegetarian alternative).
- Step 5Return to oven for 20-25min, until cheeseis lightly golden. Sprinkle over the chives and serve.
GET AHEAD:
This indulgent cheese soufflé can be prepped ahead to the end of step 3, making it the perfect dinner party dish.
GH TIPS:
Switch up the cheese for different flavours if you like - just make sure they're hard and vegetarian if needed.
Find lots more delicious veggie side dishes here - perfect for accompaniments or the main event!
PER SERVING
- Calories: 570
- Protein: 17g
- Total fat: 52g
- Saturates: 31g
- Carbs: 9g
- Total sugars: 3g
- Fibre: 0.3g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
