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Cheese Soufflé Recipe

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4.9 from 53 reviews

A classic, airy Cheese Soufflé featuring a creamy cheese sauce combined with fluffy beaten egg whites, baked to a golden brown perfection. This elegant French dish makes a perfect light meal or impressive appetizer.

Ingredients

Base Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg

Eggs & Cheese

  • 4 large eggs, separated
  • 1 cup grated Gruyère or Cheddar cheese
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 1.5-quart soufflé dish thoroughly with butter to prevent sticking.
  2. Make the Roux and Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and continue stirring constantly until the mixture thickens and reaches a boil. Remove from heat and season with salt, black pepper, and nutmeg.
  3. Combine Egg Yolks and Cheese Sauce: In a large bowl, beat the egg yolks lightly, then slowly whisk in the warm cheese sauce until fully incorporated.
  4. Beat Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar until stiff peaks form—this will give the soufflé its airy texture.
  5. Fold Egg Whites into Cheese Mixture: Gently fold the beaten egg whites into the cheese mixture, being careful not to deflate them, until just combined and smooth.
  6. Bake the Soufflé: Pour the mixture into the prepared soufflé dish and place it in the oven. Bake for 25 to 30 minutes, until the soufflé is well risen, puffed, and golden brown on top. Serve immediately for best texture.

Notes

  • Be careful not to overmix when folding in the egg whites to keep the soufflé light and airy.
  • Serve the soufflé immediately after baking as it will begin to deflate quickly.
  • You can use Gruyère for a classic taste or Cheddar for a sharper flavor.
  • Ensure all bowls and utensils used for beating egg whites are clean and dry to achieve stiff peaks.

Find it online: https://alinacooks.com/cheese-souffle-recipe/