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Cheese Soufflé Recipe

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3.9 from 37 reviews

This classic cheese soufflé is a light, airy, and elegant dish made with Gruyère cheese and a rich béchamel base. Perfect for brunch, lunch, or a sophisticated appetizer, this soufflé puffs up beautifully in the oven to deliver a delicate texture and savory flavor that melts in your mouth.

Ingredients

Béchamel Base

  • 2 cups full fat milk (can substitute with lite milk)
  • 75 g (5 tbsp) unsalted butter
  • 1/2 cup plain flour (all-purpose)
  • 1/2 tsp cooking salt or kosher salt (halve for table salt, increase by 50% for flakes)
  • 2 pinches ground white pepper (can substitute with black pepper)

Cheese and Eggs

  • 150 g (1 1/2 cups) Gruyère cheese, shredded (tightly packed if measuring by cups)
  • 3 large egg yolks, at room temperature (approx. 55g each)
  • 4 large egg whites, at room temperature (approx. 120g total)
  • 1/2 tsp cream of tartar, sifted if lumpy

For Preparing Ramekins

  • 15 g (1 tbsp) unsalted butter, melted (to grease ramekins)

Instructions

  1. Prepare the béchamel sauce: In a medium saucepan, melt 75g of unsalted butter over medium heat. Once melted, whisk in the plain flour and cook for 1-2 minutes without browning to form a roux. Gradually add the milk while continuously whisking to avoid lumps. Cook until the mixture thickens and coats the back of a spoon. Season with salt and white pepper.
  2. Add the cheese and egg yolks: Remove the béchamel sauce from heat and stir in the shredded Gruyère cheese until melted and smooth. Then, quickly whisk in the 3 egg yolks until fully combined. Set aside to cool slightly.
  3. Whip the egg whites: In a clean, dry bowl, beat the 4 egg whites with 1/2 tsp cream of tartar until stiff peaks form but are still moist and glossy.
  4. Fold the egg whites into the béchamel mixture: Gradually fold one-third of the whipped egg whites into the cheese mixture to lighten it. Then gently fold in the remaining egg whites carefully, preserving as much air as possible to maintain the soufflé's rise.
  5. Prepare ramekins: Preheat your oven to 375°F (190°C). Brush the inside of individual ramekins with 15g of melted butter to prevent sticking and help the soufflé climb the sides as it bakes.
  6. Fill and bake: Spoon the soufflé mixture into the prepared ramekins, filling about three-quarters full. Place the ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the soufflés have puffed up and turned golden brown on top. Avoid opening the oven door during baking to prevent collapsing.
  7. Serve immediately: Remove the soufflés from the oven and serve right away to enjoy their full height and light texture.

Notes

  • Note 1: Use large eggs at room temperature for best volume and texture in the soufflé.
  • Note 2: Gruyère cheese is ideal due to its melting qualities and flavor, but Comté or Emmental can be used as substitutes.
  • Note 3: Cream of tartar stabilizes the egg whites to help achieve maximum volume.
  • Tip: Serve the soufflé immediately as it will begin to deflate once out of the oven.

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