Cheese soufflé from Delia Smith's Cookery Course Part One (page 35) by Delia Smith

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nichill on October 28, 2025

    Very tasty and straightforward. Served 2 as a main course with a green salad. It’s basically “make a roux, make it into a thick white sauce, add flavouring, egg yolks and stiff egg whites”. We had a soufflé dish of the right size, very well-buttered. I found the sauce very stiff indeed before adding the eggs, but it seemed to loosen enough with the two spoonfuls of egg whites. Cooked in a fan oven at 180 for about 10 mins then turned down to approx 170 (Celsius) for another 15 mins. Perfectly cooked, just slightly runny right in the middle. It came away beautifully from the side of the dish. Other notes: used mainly supermarket cheddar, with additions of manchego and Parmesan. Egg whites were whisked in a copper bowl.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.