Cheese Soufflé Recipe
Introduction
The cheese soufflé is a classic French dish known for its light, airy texture and rich, cheesy flavor. It’s a perfect choice to impress guests or enjoy as a comforting homemade meal. With simple ingredients and straightforward steps, anyone can master this elegant dish.
Ingredients
- 4 large eggs
- 1 cup grated cheese (such as Gruyère or cheddar)
- 2 tablespoons butter
- 1 cup milk
Instructions
- Step 1: Prepare the base by melting the butter in a saucepan over medium heat. Stir in flour to make a roux, then gradually add milk while whisking to create a smooth béchamel sauce. Remove from heat and stir in the cheese until melted. Separate the eggs, folding the beaten egg whites gently into the cheese sauce to preserve airiness.
- Step 2: Pour the mixture into a buttered soufflé dish and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the soufflé has risen and is golden on top.
Tips & Variations
- Use room temperature eggs for better volume when whipping the egg whites.
- Experiment with different cheeses like Parmesan or smoked Gouda for unique flavors.
- Avoid opening the oven door during baking to prevent the soufflé from collapsing.
Storage
Cheese soufflé is best enjoyed immediately, as it will deflate after cooling. If needed, you can store leftovers in an airtight container in the refrigerator for up to 1 day and gently reheat in a low oven, but texture will be less fluffy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the soufflé mixture ahead of time?
It’s best to prepare and bake the soufflé immediately because the egg whites can lose their volume if mixed too far in advance.
What cheese works best for a soufflé?
Gruyère, cheddar, and Swiss cheeses are popular choices for their melting qualities and flavor, but you can use any cheese that melts well and suits your taste.
PrintCheese Soufflé Recipe
This classic Cheese Soufflé is a light, airy, and elegant dish perfect for breakfast, brunch, or a sophisticated appetizer. It combines fluffy whipped egg whites with a rich cheese sauce, baked to golden perfection for a delicate rise and creamy texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
Ingredients
Soufflé Base
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 4 large eggs, separated
- 1 cup grated Gruyère cheese (or sharp cheddar cheese)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cream of tartar
Instructions
- Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until it forms a smooth paste and is lightly golden, stirring constantly to avoid browning.
- Add Milk and Make Béchamel Sauce: Gradually whisk in the warmed milk to the roux, continuing to whisk until the mixture thickens and comes to a boil. Cook for another 1-2 minutes, then remove from heat.
- Incorporate Egg Yolks and Cheese: Beat the egg yolks lightly. Temper the yolks by slowly adding a few spoonfuls of the béchamel sauce to them while whisking, then return the yolk mixture back into the sauce. Stir in the grated cheese, salt, and pepper until the cheese is melted and the mixture is smooth.
- Whip Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form. This will help the soufflé rise perfectly.
- Fold Egg Whites into Base: Gently fold one-third of the whipped egg whites into the cheese base to lighten it, then carefully fold in the remaining egg whites, maintaining as much airiness as possible for a fluffy texture.
- Prepare Soufflé Dish and Bake: Butter a 6-cup soufflé dish generously and pour the mixture into it. Place the dish in a preheated oven at 375°F (190°C) and bake for 25 to 30 minutes without opening the oven door, until the soufflé has risen and the top is golden brown and puffed.
- Serve Immediately: Remove from the oven and serve right away to enjoy the soufflé at its peak puffiness and texture.
Notes
- Use room temperature eggs for best volume when whipping egg whites.
- Do not open the oven door during baking to prevent collapsing.
- Gruyère cheese is traditional, but sharp cheddar or Comté can be used for different flavor variations.
- Serve immediately as soufflés deflate quickly once out of the oven.
- For a larger soufflé, increase baking time slightly and use a larger dish.
Keywords: Cheese Soufflé, French soufflé, baked cheese dish, light souffle recipe, egg soufflé, elegant appetizer
