Description
This classic Cheese Soufflé is a light, airy, and flavorful French dish featuring a creamy cheese base combined with whipped egg whites for an impressive puffed presentation. Perfect as a main course or side dish, this soufflé uses Gruyère or sharp cheddar cheese for rich taste and a golden, delicate crust.
Ingredients
Scale
Soufflé Base
- 2 tablespoons unsalted butter (plus extra for greasing)
- 2 tablespoons all-purpose flour
- 1 cup whole milk (warmed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of ground nutmeg
- 4 large eggs (separated)
- 1 cup shredded Gruyère or sharp cheddar cheese
- 1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)
Finishing
- Grated Parmesan for dusting (optional)
Instructions
- Preheat and prepare the dish: Preheat the oven to 375°F (190°C). Generously butter a 1.5–2 quart soufflé dish or 4–6 ramekins, then dust with grated Parmesan if desired to prevent sticking and add flavor.
- Make the roux and base: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1 minute to form a roux. Gradually whisk in the warm milk, continuing until the mixture thickens smoothly, about 2–3 minutes. Remove from heat and season with salt, black pepper, and nutmeg. Let the mixture cool slightly.
- Add egg yolks and cheese: Whisk in the egg yolks one at a time to the cooled base, ensuring smooth incorporation. Stir in the shredded Gruyère or cheddar cheese until melted and fully combined into the mixture.
- Beat egg whites: In a separate clean bowl, using an electric mixer, beat the egg whites with cream of tartar if using, until stiff peaks form. This provides the soufflé its signature lift and light texture.
- Fold egg whites into base: Gently fold the stiff egg whites into the cheese mixture in batches, being careful not to deflate the airiness to maintain volume and fluffiness.
- Fill and bake: Pour the combined soufflé mixture into the prepared dish or ramekins, filling nearly to the top. Bake in the preheated oven for 25–30 minutes if using a large dish, or 15–18 minutes for ramekins, until the soufflé has puffed up and is golden brown on top.
- Serve immediately: Remove from the oven and serve right away before the soufflé deflates to enjoy its full airy texture and flavor.
Notes
- Do not open the oven door during baking as the sudden temperature change can cause the soufflé to collapse.
- For enhanced flavor, mix a pinch of dry mustard or cayenne pepper into the roux before adding milk.
- If desired, cream of tartar helps stabilize egg whites for better rise and structure.
- Serve immediately as soufflés deflate quickly as they cool.
