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Garlic and cheese soufflé served
Piquant, cheesy and easy-to-make garlic and cheese soufflé

Savoury garlic and cheese soufflé

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The soufflé is a bogeyman for many, yet it is actually a celebration of the power of eggs. This savoury version builds on the intense flavours of Cheddar and Parmesan, completed by garlic. The magic in the oven is simple physics: air bubbles in the egg whites expand with heat, lifting the mixture. The result is a cloud-like, trembling wonder that is spectacular but fleeting – it must be served immediately, for as it cools, the magic vanishes (it collapses).
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Whisk - for beating eggs
  • Grater - for cheeses and garlic
  • Heatproof dish (soufflé dish) - for baking
  • Sieve - for removing lumps from flour

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Preheat the oven to 180°C / 160°C Fan. Grease the soufflé dishes with butter and sprinkle with a little flour or Parmesan. Place in the fridge until needed.

Tip: Buttering and flouring gives the mixture 'grip' to rise evenly up the sides of the dish.
2 ✓

Separate the eggs. Mix the yolks with the milk, salt, pepper, and crushed garlic.

Tip: Ensure no yolk gets into the whites, as fat prevents them from being whisked into stiff peaks.
3 ✓

Mix the flour and cornflour together, then sift into the egg yolk mixture. Whisk until smooth.

Tip: Cornflour 'softens' the flour, making the structure lighter.
4 ✓

Stir the grated Cheddar and Parmesan cheese into the mixture.

Tip: Use freshly grated cheese; pre-packaged grated cheese often has anti-caking agents that impair melting.
5 ✓

Whisk the egg whites to stiff peaks. Vigorously mix one-third into the cheese mixture (to loosen it), then gently fold in the rest so as not to deflate it.

Tip: The whisked egg whites are the 'engine' of the soufflé. The air inside them will lift the mixture.
6 ✓

Pour the mixture into the prepared dishes (about 3/4 full).

Tip: Run your thumb around the inside rim of the dish ('rimming'); this helps the soufflé rise with a nice top hat shape and not crack sideways.
7 ✓

Bake for 25-30 minutes until risen high and golden brown. DO NOT open the door during baking!

Tip: Sudden temperature drop (opening the door) causes immediate collapse.
8 ✓

Serve immediately while high and trembling.

Tip: The "wow-factor" only lasts a few minutes!

Recipe FAQ

Why did the soufflé collapse?
This is a natural process as the air inside cools. If it collapsed in the oven, you opened the door too early or it wasn't cooked through.
Can I prepare it in advance?
Unfortunately not. The mixed batter must be baked immediately, otherwise the bubbles escape.

Ingredients

  • 4 pieces Eggs (separated)
  • 200 ml Milk
  • 150 g Grated Cheddar cheese
  • 50 g Grated Parmesan cheese
  • 3 cloves Garlic
  • 100 g Wheat flour
  • 1 tbsp Cornflour
  • 1 pinch Salt
  • 1 pinch Freshly ground pepper
  • 20 g Butter (for greasing the dish)