Cheesy Basil Souffle

Cheesy Basil Souffle

Cheesy Basil Souffle

  • 200 millilitre milk

  • 50 gram (2 ounce) butter

  • 50 gram (2 ounce) plain flour

  • 6 medium eggs, separated

  • 2 teaspoon Dried Basil

  • 1/2 teaspoon Garlic Salt

  • 100 gram (4 ounce) Cheddar cheese, grated

  • 225 gram (8 ounce) ham, very finely chopped

Key Products
Dried Basil

Product Information

£ 1.70/unit,10g
Garlic Salt

Product Information

£ 1.90/unit,73g


  • 1 Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
  • 2 Melt the butter in a saucepan. Stir in the flour and blend in mik. Allow to cool slightly before adding the egg yolks, Basil, Garlic Salt, cheese and ham. Mix well. Grease a 1.1 litre (2 pint) soufflé dish. Whisk the egg whites until stiff and carefully fold into the saucepan mixture.
  • 3 Pour into soufflé dish and cook in oven for 45 minutes to 1 hour or until well risen, golden and firm. Serve immediately with sauté potatoes and vegetables as desired.