The classic souffle with cheese, eggs, fresh cream to bake in the oven
09 April, 2013
0 HR 40 MIN
150 g, cheddar
All purpose flour
Heat the oven to 200C (180C fan) 400F, gas 6.
Grease the ovenproof ramekins with melted butter and scatter with breadcrumbs.
Beat the butter, egg yolks, parsley and nutmeg until creamy.
Stir in small amounts of the cheese, cream and creme fraiche until everything is well combined.
Beat the egg whites until stiff and fold into the cheese mixture along with the flour and season with a pinch of salt.
Pour into the ramekins and bake in the oven for around 15 minutes until golden brown. Serve immediately.