Leek and Stilton Souffles – a delicious recipe with breadcrumbs, butter, flour, milk, grainy mustard, Stilton cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180C (350F).
2
Light grease 4 ovenproof souffle bowls (1 cup/250ml capacity) and sprinkle with breadcrumbs; remove excess crumbs.
3
Heat butter in pan, and saute leek until soft.
4
Stir in flour, cooking over low heat until bubbling.
5
Remove pan from heat; gradually stir in milk; return pan to heat and stir until mixture boils and thickens.
6
Remove mixture from pan to a large bowl.
7
Stir in mustard, cheese and egg yolks until well mixed.
8
In small bowl beat egg whites until soft peaks form.
9
In two batches, gently fold egg whites into yolk mixture.
10
Spoon mixture into prepared bowls and place on baking sheet.
11
Bake 15 minutes or until lightly browned and well risen.
511
kcal
Calories
37
g
Fat
18
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ½ cup packaged breadcrumbs, approximately (50g), 60 g butter, 1 medium leek, finely chopped, ¼ cup plain flour (35g), and more.
Yes, Leek and Stilton Souffles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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