Cheese Soufflé Recipe

Introduction

Cheese soufflé is a classic French dish known for its light, airy texture and rich, cheesy flavor. Perfect as a sophisticated appetizer or a comforting main, it’s surprisingly easy to make at home.

Ingredients

• 3 large eggs, separated
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup grated cheese (such as Gruyère or sharp cheddar)
• Salt and pepper to taste
• A pinch of nutmeg (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Butter a soufflé dish and sprinkle it lightly with grated cheese or breadcrumbs to prevent sticking.
2. Step 2: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux, stirring constantly.
3. Step 3: Gradually whisk in the milk, continuing to stir until the mixture thickens into a smooth cheese sauce. Remove from heat and stir in the grated cheese, egg yolks, salt, pepper, and nutmeg if using.
4. Step 4: In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
5. Step 5: Gently fold one-third of the egg whites into the cheese sauce to lighten it. Then carefully fold in the remaining whites until fully combined without deflating the mixture.
6. Step 6: Pour the batter into the prepared dish and bake for 25–30 minutes until puffed and golden on top. Avoid opening the oven door during baking to prevent collapse.
7. Step 7: Serve immediately for best texture and appearance.

Tips & Variations

• Use freshly grated cheese for better melting and flavor.
• Whip egg whites to stiff peaks carefully to incorporate maximum air for a fluffy soufflé.
• Try adding finely chopped herbs like chives or thyme to the cheese sauce for extra aroma.
• If you don’t have a soufflé dish, use a deep ovenproof ramekin or baking dish.

Storage

Cheese soufflé is best enjoyed immediately as it deflates quickly. If you have leftovers, cover and refrigerate them for up to 1 day. To reheat, warm gently in a low oven but note that the soufflé won’t remain as puffed and airy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why did my soufflé collapse?

Soufflés can collapse if the egg whites are overmixed or underwhipped, or if the oven door is opened during baking, causing a sudden temperature drop. Be gentle when folding and avoid opening the oven until baking is complete.

Can I use different types of cheese?

Yes, you can experiment with various cheeses like Parmesan, Emmental, or a mix. Choose cheeses that melt well and have a flavorful profile to maintain the soufflé’s texture and taste.

Cheese Soufflé Recipe

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4.8 from 71 reviews

This classic Cheese Soufflé is a light and airy French dish made from a creamy cheese sauce combined with whipped egg whites, then baked to golden perfection. It’s perfect as an elegant appetizer or a sophisticated brunch option that impresses with its delicate puff and rich flavor.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Cheese Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• 1 ½ cups grated Gruyère cheese (or sharp cheddar as alternative)
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch of ground nutmeg

For the Soufflé Base

• 4 large eggs, separated
• 1/4 teaspoon cream of tartar (optional, for egg white stability)

Instructions

1. Prepare the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes to form a roux, stirring constantly to avoid browning. Gradually whisk in the warmed milk, continuing to whisk until the mixture thickens and becomes smooth. Remove from heat and stir in the grated cheese until melted. Season with salt, pepper, and nutmeg. Let the sauce cool slightly.
2. Separate the Eggs: Carefully separate the egg whites from the yolks. Whisk the yolks into the slightly cooled cheese sauce until fully incorporated.
3. Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form. Increase speed to high and continue beating until stiff, glossy peaks form but are not dry.
4. Fold Egg Whites into Cheese Sauce: Gently fold one-third of the whipped egg whites into the cheese sauce mixture to lighten it. Then carefully fold in the remaining egg whites in two additions, using a spatula with a gentle folding motion to retain as much air as possible.
5. Prepare the Soufflé Dish: Butter a 4-cup soufflé dish thoroughly and lightly dust with grated Parmesan or fine breadcrumbs to help the soufflé rise evenly.
6. Bake the Soufflé: Pour the mixture into the prepared dish, smoothing the top. Place in a preheated oven at 375°F (190°C) and bake for 25-30 minutes or until the soufflé has puffed up and the top is golden brown. Avoid opening the oven door during baking to prevent collapse.
7. Serve Immediately: Once baked, serve the soufflé immediately to enjoy its light, airy texture before it starts to deflate.

Notes

• Use room temperature eggs for better volume when whipping the whites.
• Gruyère cheese is traditional, but other strong cheeses like aged cheddar or Swiss work well.
• Do not open the oven door during baking as temperature fluctuations can cause the soufflé to collapse.
• The soufflé is best served immediately as it will lose its height quickly after removal from the oven.
• If desired, add herbs like chives or nutmeg for extra flavor.

Keywords: Cheese Soufflé, French Soufflé, Cheese Dish, Appetizer, Baked Egg Dish