Cheese mini-soufflé


3 eggs

3 large tablespoons flour

2.5 dl convert conversionmilk

125 gr convert conversioncheese

pinch nutmeg

1/2 teaspoon garlic powder

1/2 teaspoon paprika powder

pinch salt



2 6 or 12 mold muffin pan


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How to prepare:

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Separate the eggs. Beat the egg yolks with 1/4 of the milk and add while stirring the sifted flour.

Heat the rest of the milk to almost boiling, pour about 1/3 in the egg yolk-mixture and beat well. Add the yolk-mixture, stirring, to the rest of the milk. Heat slowly, while stirring, till the mixture starts to bind. Remove the pan from the heat. Add the grated cheese and the herbs. Stir till the cheese has melted.

Beat the egg whites to stiff peaks with a pinch salt and fold into the cheese mixture.

Fill the greased molds for 2/3rd (the soufflé will rise substantial).

Place the souffle's 20 minutes in the hot baking oven and bake till golden brown.

Serve immediately (otherwise the souffle will collapse).



First published: April 12, 2003, Netherlands
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