Cheese Souffl
Elevate your culinary repertoire with this classic cheese soufflé recipe, a showstopping dish that's as light and airy as it is rich and cheesy. Perfectly blending the nutty tang of Gruyère or sharp cheddar with a hint of Parmesan, this savory soufflé boasts a golden, puffed exterior and a delicate, melt-in-your-mouth texture. Featuring a creamy roux base and expertly folded egg whites for ultimate fluffiness, it's a rewarding dish that’s easier to master than you might think. With just 20 minutes of prep time, these individual soufflés are baked in ramekins coated with Parmesan for an extra layer of flavor. Serve them piping hot straight out of the oven for an impressive appetizer, brunch centerpiece, or indulgent dinner party starter.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup grated Gruyère or sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 4 large eggs
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg
- 0.25 teaspoon cream of tartar
- 1 tablespoon unsalted butter (for greasing)
- 2 tablespoons grated Parmesan cheese (for coating ramekins)
Instructions
Preheat your oven to 375°F (190°C). Position a rack in the lower third of the oven.
Grease four 8-ounce ramekins with 1 tablespoon of unsalted butter. Coat the insides with 2 tablespoons of grated Parmesan cheese, tapping out any excess. Place the prepared ramekins on a baking sheet and set aside.
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add the flour and whisk constantly for 1 to 2 minutes, ensuring it doesn’t brown.
Gradually add the milk while whisking, and continue cooking until the mixture thickens, about 2 to 3 minutes. Remove the saucepan from heat.
Stir in 1 cup of grated Gruyère or cheddar cheese and 2 tablespoons of Parmesan cheese until fully melted and smooth.
Separate the eggs, placing the yolks in one bowl and the whites in another. Make sure no yolk gets into the whites.
Once the cheese mixture has cooled slightly, whisk in the egg yolks one at a time. Add salt, pepper, and nutmeg. Set this mixture aside.
Using an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
Evenly divide the soufflé batter among the prepared ramekins, filling each about three-quarters full.
Place the baking sheet with the ramekins in the oven and immediately reduce the oven temperature to 350°F (175°C). Bake for 25 to 30 minutes, or until the soufflés have risen and are golden brown on top.
Serve immediately, as soufflés will begin to deflate shortly after being removed from the oven.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 14.7 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 1752 mg | 135% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
