Cheese Souffle
Elevate your culinary repertoire with this decadent Cheese Soufflé, a classic French dish that’s both impressively elegant and surprisingly achievable. Featuring a rich base of creamy béchamel sauce infused with Gruyère or cheddar cheese, and delicately folded with airy, stiff-peaked egg whites, this soufflé creates a light, fluffy texture with a golden, irresistible crust. Perfectly accented with hints of nutmeg and Parmesan, every bite offers a harmonious balance of savory indulgence and delicate sophistication. Ideal for dinner parties or a luxurious treat, this Cheese Soufflé bakes up beautifully in individual ramekins or a classic soufflé dish. Best served immediately to capture its lofty perfection, it’s a show-stopping centerpiece for any meal. Keywords: Cheese Soufflé recipe, classic French cuisine, light and fluffy soufflé, Gruyère recipe, elegant dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 3 ounces grated Gruyère or cheddar cheese
- 3 large egg yolks
- 4 large egg whites
- 0.25 teaspoon cream of tartar
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon ground nutmeg
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon unsalted butter (for greasing ramekin)
Instructions
Preheat your oven to 375°F (190°C) and place a baking sheet in the oven to heat. Grease a 4-cup soufflé dish or individual ramekins generously with unsalted butter and sprinkle evenly with grated Parmesan cheese.
In a medium saucepan over medium heat, melt the butter (2 tablespoons) and stir in the flour to form a smooth paste. Cook for 1-2 minutes, whisking continuously, without letting it brown.
Gradually add the milk, whisking constantly to avoid lumps, and cook until the mixture thickens into a smooth sauce (about 2-3 minutes). Remove the saucepan from heat.
Stir the grated Gruyère or cheddar cheese into the sauce until melted. Let the mixture cool slightly, then whisk in the egg yolks, one at a time, until fully incorporated. Season with salt, black pepper, and ground nutmeg. Set aside.
In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form. The peaks should hold their shape but not appear dry.
Using a rubber spatula, gently fold one-quarter of the beaten egg whites into the cheese mixture to lighten it. Then fold in the remaining egg whites in two batches, being careful not to deflate the mixture.
Spoon the soufflé mixture into the prepared dish or ramekins, filling them about three-quarters full. Level the tops gently with a spatula.
Place the soufflé dish or ramekins on the preheated baking sheet in the oven, and bake for 20-25 minutes (15-18 minutes for smaller ramekins) until the soufflé has risen and the top is golden brown. Avoid opening the oven door while baking.
Serve the cheese soufflé immediately, as it will begin to deflate after being removed from the oven, and enjoy its light, fluffy perfection!
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 0.1 g | 1% | |
| Total Sugars | 3.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 270 mg | 21% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 221 mg | 5% | |
*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.
