Cheese Souffle
This cheese soufflé recipe produces a light, airy, and golden baked dish with a soft, creamy interior. Perfect for brunch, dinner, or special occasions, the recipe includes detailed guidance to ensure successful results every time.
Servings: 4 people
Calories:
Ingredients
- 2 tbsp Unsalted butter plus extra for greasing
- 2 tbsp All-purpose flour
- 1 cup Whole milk Whole milk
- 1 tsp Salt
- ¼ tsp Black pepper
- ⅛ tsp Nutmeg optional
- Gruyère cheese cup Gruyère cheese grated
- 4 Large eggs
- ¼ tsp Cream of tartar
Instructions
- Preheat oven to 375°F (190°C). Butter the soufflé dish generously and sprinkle with flour or grated cheese.
- Melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1–2 minutes until smooth and lightly golden. Gradually whisk in 1 cup warm milk and cook for 3–4 minutes until thickened.
- Remove the base from heat. Stir in salt, pepper, nutmeg if using, and ¾ cup grated Gruyère cheese until melted. Allow to cool slightly for 2 minutes.
- Beat the 4 egg yolks in a small bowl. Temper the yolks by gradually whisking in a few tablespoons of the warm base, then fold the yolk mixture back into the base until evenly combined.
- In a clean mixing bowl, beat the 4 egg whites with ¼ tsp cream of tartar until stiff peaks form.
- Add one-third of the egg whites to the base mixture to lighten it, stirring gently. Carefully fold in the remaining egg whites in two additions using a spatula, preserving as much air as possible.
- Spoon the soufflé mixture into the prepared dish, filling about ¾ full. Smooth the top and make a small indentation in the center for uniform expansion.
- Bake at 375°F (190°C) for 25–30 minutes. Avoid opening the oven during the first 20 minutes. The soufflé should rise above the rim with a golden crust.
- Remove from the oven and serve at once to preserve its height and airy texture. The interior should be soft, creamy, and flavorful.
Notes
Serve immediately to preserve rise and texture