• Ramekins
  6
• Canapés
  12

Ingredients

Base (Béchamel):

• 40g unsalted butter
• 40g plain flour
• 300ml whole milk, warm
• 1/4 tsp Dijon mustard (optional)
• Salt & white pepper, to taste
• Pinch of nutmeg

Cheese and Egg:

• 120g Udder Delights Champagne Brie (rind removed if very thick), chopped
• 4 egg yolks
• 5 egg whites
• 1/4 tsp cream of tartar or lemon juice

Ramekins:

• Softened butter (for greasing)
• Finely grated Parmesan or breadcrumbs (for dusting)

Directions

For Ramekins:

1. Grease ramekins with softened butter (brush upward), dust with Parmesan or breadcrumbs, and make a 1cm “ditch” around the inside top edge.
2. Make the Béchamel: Melt butter, stir in flour, and cook for 2 minutes. Slowly whisk in milk, simmer 3–4 minutes until
   thick. Stir in mustard, nutmeg, and Brie until melted. Cool slightly, then beat in yolks one at a time.
3. Whip egg whites: Whip whites with cream of tartar until firm but glossy.
4. Fold and fill: Loosen base with 1/3 whites, then gently fold in the rest. Fill ramekins to the top and level. Optional: run thumb around edge for even rise.
5. Bake: Bake at 200°C (no fan) for 18–20 minutes. Do not open oven early. Serve immediately.

Mini Canapé version:

1. Use mini muffin tins or silicone moulds. Bake for 8–10 minutes at 200°C. Ideal for canapé trays.
2. Garnish with micro herbs, onion jam, or piped Brie mousse.

Note: 1.5 x the recipes makes about 50 mini muffins.

What can go wrong and why

1. Soufflé collapses immediately: Underbaked, overfolded, or oven opened too soon.
2. Didn’t rise evenly: Whites over or under-whipped, ramekins not prepped well.
3. Dense or heavy: Cheese weighed down base, or base too thin.
4. Cracked top: Oven too hot or batter overfilled.

Tips for perfect Soufflés

1. Use firm but glossy peaks for egg whites.
2. Cook béchamel thoroughly for structure.
3. Fold whites gently and fill ramekins to the top.
4. Don’t open oven until baking is done.
5. Serve straight from the oven – soufflés wait for no one!