- 50 g butter, plus extra for greasing
- mielie meal, for greasing
- 1½ cups milk
- ½ onion
- 3 T flour
- 110 g Cheddar grated
- 110 g Parmesan grated
- 4 T spring onions, chopped
- ½ t smoked paprika
- sea salt and freshly ground black pepper
- 4 free-range eggs, separated
Preheat the oven to 180°C. Grease four small moulds with butter and line with mielie meal, shaking out the excess.
Place the moulds in a deep tray lined with a cloth and immerse halfway in water.
In a saucepan, heat the milk and add the onion.
In a separate pan, melt the butter, then add the flour to make a roux. Cook for 1 minute.
Remove from the heat, then strain the milk and add to the flour-butter mixture, whisking continuously.
Return the mixture to the heat and whisk until thick, about 3 minutes.
Remove from the heat and stir in the cheese, spring onion, paprika and seasoning.
In a separate bowl, whisk the egg whites until stiff peaks form.
Stir the egg yolks into the cheese sauce, then gently fold in the egg whites.
Spoon the mixture into the greased moulds. Bake for 20 minutes, or until golden. Do not open the oven door too often.
Cook’s note: These soufflés will keep in the fridge for 3 to 4 days. To reheat, dot with butter and place in a hot oven for 10 minutes.
This recipe was created by TASTE reader Caro Alberts for the November 2011 Readers’ issue of TASTE magazine. For all our readers’ recipes, as well as restaurants, books, gadgets and wines chosen by TASTE readers, visit our readers’ issue page.