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  • Writer's pictureargyleaustraliansaffron

Saffron Soufflé


  • 6-8 strands of saffron steeped in 3 Tbsp of hot water for 2 hours prior to cooking

  • 50g butter, plus extra for greasing

  • 25g breadcrumbs

  • 50g plain flour

  • 1/2 tsp mustard powder

  • 300ml milk

  • 4 eggs

  • 100g grated cheese


  1. Steep saffron in milk for at least 1 hour prior to starting

  2. Heat oven to 200C/fan 180C and place a baking tray on the middle shelf.

  3. Butter a 10cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the dish is evenly coated. Tip out any excess breadcrumbs

  4. In a heavy saucepan, melt the butter over a medium heat, then stir in the flour and mustard. Cook, stirring, for 1 min.

  5. Take off the heat and gradually stir in the saffron milk, mixing thoroughly before adding more. Return to the heat and stir continuously until very thick (around 6 mins).

  6. Transfer to a bowl, stir in the grated cheese, season well and allow to cool.

  7. Separate egg yolks from whites, placing the whites into a clean bowl, and stir the yolks into the sauce.

  8. Use a whisk to beat the egg whites until peaks form that hold their shape.

  9. With a metal spoon, gently stir the whipped whites into the white sauce.

  10. Spoon the mixture into the dish. Run a butter knife around the edge so the soufflé doesn’t stick.

  11. Place on the baking tray and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.

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