Vintage Cheddar Souffle
I just love vintage cheddar and on days when I want a quick and tasty supper, this souffle is very satisfying.
Ingredients: 50g butter, 50g plain flour, 300ml whole milk warmed, 100g vintage cheddar grated, 1/4 tsp worcestershire sauce, 3 egg yolks, 4 egg whites, 1 tsp ground mustard, 1/4 tsp freshly ground black pepper, 1/8 tsp flavour enhancer.
Under medium heat, melt butter in a saucepan and add flour. While constantly stirring, cook for 2 minutes without browning. Gradually whisk in warm milk and continue whisking until sauce thickens, boils and is smooth. Turn heat down to medium low and simmer for 2 minutes. Sauce should be pretty thick leaving sides of pan clean. Remove saucepan from heat to cool slightly. Beat in cheese, mustard, black pepper, flavour enhancer, worcestershire sauce and egg yolks. In a separate bowl, beat egg whites to a stiff consistency. Gently fold into sauce mixture with a large clean metal spoon.
Transfer to a greased 1.4 litre souffle dish and bake at 190c for 50 minutes. The souffle should be well-risen with a high golden crown. Remove from oven and serve immediately.