Welsh Rarebit Souffle Recipes

WELSH RAREBIT SOUFFLES

Steps:

• Put the cheese in a bowl, beat in 3 egg yolks (use the fourth one in something else), a level teaspoon of mustard, a good shake of Worcestershire sauce and hot pepper sauce, and season to taste. Toast the bread.
• Preheat the oven to 450 degrees F.
• Whip the 4 egg whites until they stand in stiff peaks. Add a spoonful or so to the cheese mixture then gently fold the rest of them into the bowl. Put the toasts into an ovenproof dish and pour the mixture over them.
• Bake in the oven for 10 minutes until browned and risen. Serve at once with a salad or spinach on the side.

WELSH RAREBIT SOUFFLE

Steps:

• First melt the butter in a small saucepan, blend in the flour and cook for a minute or two before adding the milk very gradually, stirring all the time. Let the mixture bubble for 2 minutes, take the saucepan off the heat and stir in the mustard, Worcestershire sauce, a little cayenne, some salt and freshly milled pepper. Next beat the egg yolks, stir them into the sauce and leave it on one side to cool for a minute. Now toast the bread on one side. Then beat the grated cheeses into the sauce mixture. Whisk the egg whites until stiff and, using a metal spoon, carefully fold them into the cheese mixture. Watch how to Separate Eggs in our Cookery School Video on this page. Cover each slice (on the untoasted side) liberally with the cheese mixture. Pop the slices under a medium grill and when the tops are golden brown, light and puffy, serve at once.

TWO FAT LADIES WELSH RAREBIT SOUFFLES

Steps:

• Preheat oven to 450 degrees.
• Divide egg whites from yolks into separate bowls, discarding one egg yolk.
• In a large bowl, mix 3 egg yolks, cheese, mustard, Worcestershire sauce, hot sauce, black pepper and ham (if used) until combined.
• Whip four egg whites until stiff peaks form.
• Add a large spoonful of the whipped egg whites into the cheese mixture and stir to combine.
• Gently fold the remaining egg whites into the cheese mixture until combined; try to keep the mixture as fluffy as possible.
• Place English muffins onto a baking tray. Divide the topping evenly between the six English muffin halves, spreading gently to cover.
• Bake at 450 degrees for 10-15 minutes, until lightly browned and risen.