Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Gruyere Souffle

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 35g Stork tub
  • 35g plain flour
  • 3 Egg Yolks
  • 4 Egg Whites
  • 140g Gruyere cheese, finely grated
  • 280ml Just milk

For greasing

  • 25g Stork tub
  • 1 tbsps plain flour
  • 4 Pyrex ramekins (the glass type)
  • Kenwood K-Mix
  • Scales
  • Mixing Bowls
  • Oven Thermometer
  • Spatula
  • Spoons
  • Measuring spoons
  • Fine grater
  • Baking tray
  • Large pan
  • Measuring jug
  • Whisk
  • Palette knife
  • Sieve
  • Wooden spoon
  • Prepare four small soufflé dishes by greasing well with butter. Add a little flour to each and swirl to coat the base and the sides. Place the prepared dishes into the fridge to chill.
  • Preheat the oven to 180c(fan)/200c/Gas Mark 5.
  • Melt the Stork in a pan. Add the plain flour and mix well. Add the milk a little at a time, whisking well. Continue adding and whisking until all the milk is incorporated and the mixture is smooth.
  • Cook for ten minutes over a low heat whisking continuously.
  • Remove from the heat and stir in the finely grated gruyere.
  • Beat in the egg yolks and set the mixture to one side.
  • In a clean grease free bowl whisk the egg whites until they are thick and creamy and stand in stiff peaks.
  • Take 1/3rd of the egg whites and beat quickly into the cheese mixture. This loosens the mixture and makes folding the in the remaining egg whites much easier.
  • Add the remaining 2/3rd of the egg whites to the cheese mixture and fold in gently and carefully using a palette knife. Lift and turn the mixture to incorporate the egg whites taking care to retain the lightness of the whites. Once combined the mixture should be airy and light.
  • Fill each of the soufflé dishes to the very top with mixture and level.
  • Run the tip of your finger around the inside edge of the dish to create a groove in the mixture allowing the soufflé to rise upwards when baked.
  • Bake in the oven for 18-20 minutes until well risen and golden.
  • Serve immediately.


  • Why not use Parmesan or your favourite hard cheese instead of Gruyere?
  • A lightness of touch is needed when folding in the egg whites, if too much air is knocked out at this stage your soufflé will not rise when baked.