Cheese Soufflé Recipe

Introduction

Cheese soufflé is a classic French dish known for its light, airy texture and rich, cheesy flavor. Perfect for impressing guests or enjoying a special meal at home, this recipe guides you through making a perfectly risen soufflé every time.

Ingredients

• 2 cups full fat milk (can use lite milk too)
• 75 g (5 tbsp) unsalted butter
• 1/2 cup plain flour (all-purpose)
• 1/2 tsp cooking salt or kosher salt (halve for table salt, add 50% for flakes)
• 2 pinches ground white pepper (or black pepper)
• 150 g (1 1/2 cups) Gruyère cheese, shredded
• 3 egg yolks (from large eggs, room temperature)
• 4 egg whites (from large eggs, room temperature, total about 120g)
• 1/2 tsp cream of tartar (sifted if lumpy)
• 15 g (1 tbsp) unsalted butter, melted (for greasing ramekins)

Instructions

1. Step 1: Preheat your oven to 200°C (400°F) or 180°C fan-forced. Brush the insides of four 325ml ramekins generously with melted butter and place them on a baking tray.
2. Step 2: Warm the milk in a small saucepan over medium heat until steaming but not boiling, then set aside.
3. Step 3: In a large saucepan, melt 75 g butter over medium heat. Add the flour and whisk constantly for about 2 minutes until the mixture is smooth and glossy, but do not let it brown.
4. Step 4: Gradually whisk in a third of the warm milk into the roux. Add half of the remaining milk, whisk until smooth, then pour in the rest along with salt and pepper. Whisk for about a minute until the sauce thickens and is smooth.
5. Step 5: Turn off the heat and whisk in the egg yolks one at a time until fully combined. Return to low-medium heat and stir in the grated Gruyère until melted. Cover and set aside.
6. Step 6: In a clean bowl, beat the egg whites and cream of tartar with a mixer on medium speed for 2 minutes, then on high speed for 30 seconds until firm peaks form.
7. Step 7: Whisk a quarter of the egg whites into the cheese sauce to loosen it. Then gently fold in the remaining egg whites in three batches using slow, sweeping motions to keep the mixture airy.
8. Step 8: Evenly divide the mixture into the buttered ramekins, filling about 1 cm below the rim. Smooth the tops lightly with a water-dipped spoon and clean the rims with your thumb.
9. Step 9: Bake the soufflés for 20 minutes without opening the oven door until they are tall and golden and jiggle slightly when shaken.
10. Step 10: Serve immediately for best texture and presentation since soufflés deflate quickly after coming out of the oven.

Tips & Variations

• Use room temperature eggs to help the soufflé rise properly.
• Try substituting Gruyère with Comté or sharp cheddar for a different flavor.
• Be gentle when folding in the egg whites to keep as much air as possible for a fluffy soufflé.
• A properly hot oven is essential—do not open the door during baking to prevent collapse.
• Butter the ramekins generously but only on the insides up to the rim for the soufflé to climb evenly.

Storage

Cheese soufflés are best enjoyed immediately and do not store well due to their delicate structure. If necessary, refrigerate leftovers in an airtight container for up to 1 day but expect them to lose their height and texture. To reheat, cover loosely with foil and warm gently in a 160°C (320°F) oven for 10-15 minutes, though results vary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the soufflé mixture ahead of time?

It’s not recommended to mix the egg whites with the cheese sauce in advance, as the soufflé will lose its rise. However, you can prepare the cheese sauce and egg whites separately up to a few hours before baking.

What causes a soufflé to collapse?

Opening the oven door during baking, under-beating or over-beating the egg whites, or folding the whites too roughly can cause the soufflé to collapse. A consistent oven temperature and gentle folding help maintain its height.

Cheese Soufflé Recipe

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★★★★★

4.5 from 68 reviews

• Author: Elara
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This classic Cheese Soufflé recipe offers a light, airy, and cheesy delight made with Gruyère cheese and a smooth Mornay sauce base. Perfectly risen and golden, this soufflé is an impressive yet approachable dish for brunch, lunch, or dinner that showcases the art of folding egg whites and precise baking to achieve its signature fluffiness.

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Ingredients

Scale 1x2x3x

Dairy and Eggs

• 2 cups full fat milk (can use lite milk too)
• 75 g (5 tbsp) unsalted butter
• 3 large egg yolks (at room temperature)
• 4 large egg whites (at room temperature, ~120g total)
• 15 g (1 tbsp) unsalted butter (melted, for greasing ramekins)

Dry Ingredients and Seasoning

• 1/2 cup plain flour (all-purpose)
• 1/2 tsp kosher salt (halve if using table salt, add 50% if using flakes)
• 2 pinches ground white pepper (or substitute black pepper)
• 1/2 tsp cream of tartar (sifted if lumpy)

Cheese

• 150 g (1 1/2 cups) Gruyère cheese, shredded (tightly packed if measured by cups)

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Instructions

1. Preheat Oven and Prepare Ramekins: Preheat the oven to 200°C / 400°F (180°C fan-forced) to ensure it’s properly hot. Brush the insides of 4 ramekins (about 325ml/1 1/3 cups each) generously with melted butter. Set the ramekins on a baking tray.
2. Heat Milk: Warm the milk in a small saucepan over medium heat until steaming but not boiling. Set aside.
3. Make the Roux: In a large saucepan, melt butter over medium heat. Add the flour and whisk gently; cook for about 2 minutes until the mixture is smooth, glossy, and no longer pasty. Avoid browning by stirring constantly and adjusting heat as needed.
4. Make Béchamel Sauce: Whisk in a third of the warm milk to the roux, thickening quickly. Add half of the remaining milk and whisk to smooth, then add the rest with salt and pepper. Continue whisking until thickened to coat the back of a spatula, holding the shape briefly.
5. Turn into Mornay Sauce: Remove from heat and whisk in egg yolks one at a time until fully incorporated. Return to medium heat and whisk in the grated Gruyère cheese until melted and smooth. Scrape down sides and cover to keep warm.
6. Beat Egg Whites: In a clean large bowl, combine egg whites and cream of tartar. Beat with a mixer at medium speed for 2 minutes, then high speed for about 30 seconds, until firm peaks form. Start slow to ensure stable structure.
7. Fold Egg Whites into Mornay: Whisk the Mornay sauce again to smooth. Stir in one quarter of the egg whites to loosen the mixture, then gently fold in the remaining whites in three portions using slow, sweeping motions to preserve airiness. Minor lumps are acceptable.
8. Fill Ramekins: Spoon the soufflé mixture evenly into the prepared ramekins, filling about 1cm (0.4 inches) below the rim. Smooth tops lightly with a water-dipped teaspoon, then clean the inside rim with your thumb to ensure an even rise edge.
9. Bake: Place the ramekins on the baking tray and bake for 20 minutes without opening the oven door. The soufflés should rise tall and develop a golden crust. They should still jiggle slightly when done.
10. Serve Immediately: Serve the soufflés right out of the oven while still puffed and airy. Soufflés deflate quickly, so ensure guests are ready to enjoy the show.

Notes

• Use room temperature eggs for better volume and stable egg white peaks.
• Gruyère cheese provides the ideal flavor and melting quality; substitutes like cheddar or Comté can be used but may alter taste and texture.
• Cream of tartar stabilizes the egg whites, helping them reach firm peaks and hold air.
• Butter the ramekins only on the insides to help soufflé climb and rise evenly.
• A properly preheated oven is crucial for optimal rise; avoid opening the door during baking.
• Clean the inside rims after filling to ensure a neat rise and prevent sticking.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: French

Keywords: Cheese Soufflé, Soufflé au Fromage, Gruyère Soufflé, French Cheese Soufflé, Mornay Sauce, Egg White Folding, Classic French Baking