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.
Ingredients
Scale
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)
Instructions
- 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.
- Heat Milk: Warm the milk in a small saucepan over medium heat until steaming but not boiling. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
