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Cheese Soufflé Recipe

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4.9 from 78 reviews

This classic Cheese Soufflé recipe features a light and airy baked dish made with a creamy cheese sauce and beaten egg whites, resulting in a fluffy, golden-brown soufflé that’s perfect for an elegant brunch or dinner.

Ingredients

Cheese Soufflé 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
  • 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). Generously grease a 1.5-quart soufflé dish with butter to prevent sticking and help the soufflé rise evenly.
  2. Make the roux: In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for about 1 minute to form a smooth roux, which will thicken the cheese sauce.
  3. Prepare cheese sauce: Gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking until the mixture thickens and comes to a boil. Remove from heat, then season with salt, ground black pepper, and ground nutmeg.
  4. Combine egg yolks and cheese sauce: In a large bowl, beat the egg yolks lightly. Slowly whisk in the warm cheese sauce, combining thoroughly without cooking the yolks.
  5. Beat egg whites: In a separate clean bowl, beat the egg whites with the cream of tartar until stiff peaks form, which helps create the soufflé’s signature airy texture.
  6. Fold egg whites into cheese mixture: Gently fold the stiff egg whites into the cheese and yolk mixture using a spatula. Be careful not to overmix to maintain the lightness.
  7. Bake the soufflé: Pour the batter into the prepared soufflé dish. Bake in the preheated oven for 25-30 minutes or until the soufflé is puffed up and golden brown on top. Serve immediately for best texture and flavor.

Notes

  • Do not open the oven door during baking to prevent the soufflé from collapsing.
  • Use room temperature eggs for better volume when beating the whites.
  • The soufflé is best served immediately as it will deflate quickly once out of the oven.
  • If you don’t have cream of tartar, a few drops of lemon juice or white vinegar can be used as a substitute to stabilize egg whites.

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