Fluffy Cheese Soufflé Recipe
Introduction
Cheese soufflé is a classic French dish known for its light, airy texture and rich, cheesy flavor. It’s an impressive yet surprisingly simple dish that can be served as a starter or a main course. With just a few ingredients and basic techniques, you can create a beautiful and delicious soufflé at home.
Ingredients
- 4 large eggs
- 1 cup grated cheese (such as Gruyère or cheddar)
- 2 tablespoons butter
- 1 cup milk
Instructions
- Step 1: Prepare the base by melting butter in a saucepan over medium heat. Stir in flour and cook for a minute to form a roux. Gradually whisk in the milk and cook until thickened. Remove from heat and stir in the grated cheese. Separate the eggs, then beat the egg yolks into the cheese sauce.
- Step 2: In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture, careful to keep the airiness. Pour the mixture into a buttered soufflé dish and bake in a preheated oven at 375°F (190°C) until puffed and golden, about 25-30 minutes.
Tips & Variations
- Use room temperature eggs for better volume when whipping the whites.
- Try different cheeses like Parmesan or goat cheese for unique flavors.
- Serve immediately as soufflés begin to deflate quickly after baking.
Storage
Cheese soufflé is best enjoyed fresh and does not store well due to its delicate texture. If you have leftovers, cover and refrigerate for up to one day, then reheat gently in a low oven, but note it will lose its lightness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the soufflé ahead of time?
It’s not recommended to prepare a soufflé too far in advance since it will lose its puffiness. You can prepare the batter a short time ahead, but bake it just before serving.
What cheese works best in a soufflé?
Gruyère, cheddar, and Parmesan are popular choices because they melt well and offer rich flavors. Feel free to experiment with cheeses, but avoid very soft or watery cheeses.
PrintFluffy Cheese Soufflé Recipe
This classic Cheese Soufflé is a light, airy, and elegant dish made with whipped egg whites and a creamy cheese base. Perfect as a sophisticated appetizer or a light main course, this recipe combines simple ingredients like eggs, cheese, butter, and milk to create a delicate and fluffy texture that puffs beautifully when baked.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Soufflé Base
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 4 large eggs, separated
- 1 ½ cups grated cheese (Gruyère or sharp white cheddar recommended)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cream of tartar (optional, to stabilize egg whites)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Butter the inside of your soufflé dish generously and sprinkle with a little grated cheese or breadcrumb to prevent sticking.
- Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until it forms a smooth paste but does not brown, forming the roux.
- Add Milk: Gradually whisk in the warm milk, stirring constantly to prevent lumps. Cook until the mixture thickens to a creamy sauce consistency.
- Incorporate Egg Yolks and Cheese: Remove the sauce from heat. Beat the egg yolks lightly and whisk them into the sauce quickly to prevent curdling. Stir in the grated cheese, salt, and pepper until the cheese melts smoothly.
- Whip Egg Whites: In a clean bowl, beat the egg whites (with optional cream of tartar) until stiff peaks form. This creates the soufflé’s signature light texture.
- Fold Egg Whites: Gently fold one-third of the egg whites into the cheese base to lighten it. Then carefully fold in the remaining whites in two additions, maintaining as much air as possible in the mixture.
- Fill the Dish and Bake: Pour the soufflé mixture into the prepared dish. Place it in the preheated oven and bake for 25-30 minutes, or until puffed up, golden on top, and set in the center. Avoid opening the oven door during baking to prevent deflation.
- Serve Immediately: Serve the soufflé immediately for optimal puffiness and texture as it will deflate naturally after a few minutes.
Notes
- Use room temperature eggs for better volume when whipping whites.
- Gruyère cheese offers a classic flavor but you can substitute with sharp cheddar or Emmental.
- Make sure to serve the soufflé as soon as it comes out of the oven to enjoy its light, airy texture.
- Do not open the oven door during baking to avoid the soufflé collapsing.
- If desired, add a pinch of nutmeg to the sauce for an aromatic touch.
Keywords: cheese soufflé, baked cheese dish, light soufflé, French appetizer, fluffy cheese recipe
