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Cheese Soufflé Recipe

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★★★★★

4.8 from 122 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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