Cheese & Paprika Souffle


I had this in a restaurant recently, and decided that it was so nice that I’d have a go myself. The results were better than the restaurants effort. Souffe’s are actually much easier than I’d thought. Either that or I’m a technical genius in the kitchen.

You’ll need to buy some medium sized ramekins. This recipe will do four.

30g butter, plus more to spread around the ramekins.
20g plain flour
250ml milk
4 eggs
1 teaspoon smoked Spanish paprika
70g Gruyére cheese (finely grated)
salt, pepper & a pinch of grated nutmeg

Preheat the oven to 180ºC.
Line the ramekins with butter and set aside.
Separate the eggs and beat the whites until they form stiff frothy peaks, set aside.
Melt the butter in a pan over a medium heat, when it’s melted add the flour and paprika and stir well with a wooden spoon until fully blended. Add the milk, a little at a time stirring continuously until all the milk is used. Stir for about 10 minutes until the sauce thickens. Remove from heat.
Add salt, pepper and nutmeg to your taste. Stir in the grated cheese thoroughly then gently fold in the egg whites with a wooden spoon or spatula.
Pour some mixture into each ramekin so that it’s 3/4 full. Bake in the oven for 25 minutes. Don’t open the oven door otherwise your souffle’s won’t rise.

Serve IMMEDIATELY (as in run to the table) to ensure a round of applause from your dinner guests. Leave it one minute too long and your souffles will be deflated and everyone will laugh at you.

Serve with bread and a nice salad with paprika & cumin dressing

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