Description
A Cheese Soufflé is the ultimate comfort food — light, airy, and full of rich, cheesy goodness. This classic French dish features a fluffy, golden exterior and a soft, creamy interior. Perfect for brunch, dinner parties, or any special occasion, a cheese soufflé is sure to impress. With its delicate texture and bold flavor, it’s a sophisticated dish that’s surprisingly easy to make!
Ingredients
Scale
For the Soufflé Base:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk, warmed
- 1/2 tsp Dijon mustard (optional)
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups grated cheese (Gruyère, Cheddar, or a combination)
- 4 large egg yolks
For the Meringue:
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1 tbsp granulated sugar
For Greasing the Soufflé Dish:
- 1 tbsp unsalted butter (for greasing)
- 2 tbsp grated Parmesan cheese (for dusting)
Instructions
- Prepare the Soufflé Dish:
- Preheat your oven to 375°F (190°C).
- Butter a 6-cup soufflé dish (or two smaller individual dishes) and then dust it with grated Parmesan cheese, tapping out any excess. This helps the soufflé rise evenly.
- Make the Soufflé Base:
- In a medium saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, for 1-2 minutes to form a roux (the base for your sauce).
- Gradually whisk in the warmed milk, being sure to smooth out any lumps. Continue to cook and whisk until the mixture thickens, about 3-5 minutes.
- Stir in the Dijon mustard (if using), ground nutmeg, salt, and black pepper to taste.
- Remove from heat and whisk in the grated cheese until smooth and melted.
- Let the cheese mixture cool slightly, then whisk in the egg yolks, one at a time, until fully incorporated. Set aside.
- Make the Meringue:
- In a separate clean, dry bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form.
- Gradually add the granulated sugar and continue to beat on high speed until stiff peaks form.
- Combine the Meringue and Soufflé Base:
- Gently fold a small portion of the beaten egg whites into the cheese mixture to lighten it.
- Carefully fold in the rest of the egg whites, being gentle so as not to deflate the meringue. The mixture should remain light and fluffy.
- Bake the Soufflé:
- Spoon the soufflé mixture into the prepared dish, filling it up to the top. Smooth the top gently with a spatula.
- Place the soufflé in the oven on the middle rack and bake for 25-30 minutes (for individual soufflés, about 20-25 minutes) or until the soufflé is puffed, golden on top, and just slightly jiggly in the center.
- Serve:
- Serve the soufflé immediately as it will begin to deflate after a few minutes. Garnish with extra cheese if desired and enjoy!
Notes
- Cheese Choices: Gruyère is a classic choice for its nutty flavor, but you can also use sharp Cheddar, Comté, or a mix of your favorite cheeses for a custom flavor.
- Egg Whites: Make sure the bowl you use for beating the egg whites is free of any grease or egg yolk, as this will prevent them from whipping properly.
- Serving Tip: Soufflés are best served immediately after baking while they are still puffed and airy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 3g
- Sodium: 390 mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 210mg