• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 45g butter
  • 1½ tbsp plain flour
  • 250ml warm milk
  • 3 eggs, separated
  • ¼ cup grated Parmesan cheese
  • 1 tbsp chopped parsley
  • Dash of salt and pepper
  • Castor sugar for dusting the ramekins


  1. Lightly grease 3-4 ramekins with melted butter, and dust with castor sugar. Tip off excess sugar.
  2. Melt butter in a saucepan over medium low heat and add the flour.
  3. Cook, stirring for about a minute, then reduce the heat and gradually blend in the warm milk. Stir constantly and bring to a boil.
  4. Simmer the mixture for 2-3 minutes, then remove from the heat and transfer to a mixing bowl.
  5. Leave to cool slightly.
  6. Add the egg yolks, Parmesan cheese, parsley, salt and pepper.
  7. Whip the egg whites to soft peaks but do not overbeat them as this will prevent the soufflé from rising.
  8. Lightly fold the egg whites into the cheese and herb mixture.
  9. Fill the prepared ramekins as soon as the egg whites are folded into the mixture. (Be sure to wipe the rims and outside of the ramekins clean for a good, even rise.)
  10. Bake the soufflés bain-marie style immediately, in a preheated oven at 220°C for 15-20 minutes until risen, cooked through, golden brown and puffed up.
  11. Serve soufflés immediately.

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