Cheese Soufflé
Cheese Soufflé is a classic French dish that is light, airy, and rich with cheesy flavor. Its golden puffed top and fluffy center make it an elegant choice for brunch, lunch, or a special dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Bake
- Cuisine: French
- Diet: Vegetarian
Ingredients
- Unsalted butter
- All-purpose flour
- Whole milk
- Gruyère cheese, grated
- Parmesan cheese, grated
- Eggs, separated
- Dijon mustard
- Ground nutmeg
- Salt
- Black pepper
- Cream of tartar (optional)
- Butter, for greasing the soufflé dish
- Grated Parmesan or breadcrumbs, for coating the dish
Instructions
- Preheat the oven to 375°F (190°C) and generously butter a soufflé dish. Coat it lightly with grated Parmesan or breadcrumbs.
- Melt the unsalted butter in a saucepan over medium heat.
- Whisk in the flour and cook for about 1 minute to form a smooth roux.
- Gradually whisk in the whole milk until the mixture is smooth and thick.
- Remove from the heat and stir in the Gruyère, Parmesan, Dijon mustard, nutmeg, salt, and black pepper until the cheese melts.
- Allow the mixture to cool slightly, then whisk in the egg yolks one at a time.
- Beat the egg whites with the cream of tartar until stiff peaks form.
- Fold one-third of the egg whites into the cheese mixture to lighten it, then gently fold in the remaining egg whites.
- Transfer the mixture to the prepared soufflé dish and smooth the top.
- Bake for 30 to 35 minutes without opening the oven door until the soufflé is puffed, golden brown, and just set in the center.
- Serve immediately while hot and fully risen.
Notes
- Substitute sharp cheddar, Comté, or Swiss cheese for Gruyère if desired.
- Add chopped chives, thyme, or parsley for extra flavor.
- Fold in cooked spinach for a vegetable variation.
- Add cooked bacon or diced ham for a heartier soufflé.
- Season with a pinch of cayenne pepper or smoked paprika for subtle heat.
- Prepare the cheese base ahead of time and fold in the beaten egg whites just before baking.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat gently in a 325°F (165°C) oven. The soufflé will not rise again but will remain delicious.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 250 mg
Find it online: https://thefamilycooking.com/cheese-souffle/
