Description
A classic French Cheese Soufflé is a light, fluffy, and savory dish that features a creamy cheese base, whipped egg whites, and a delicate rise. Perfect for a special occasion or as a luxurious appetizer, this soufflé combines the richness of cheese with the airy texture that is the hallmark of a soufflé.
Ingredients
Scale
- 1 tablespoon unsalted butter, plus extra for greasing
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1 tablespoon finely chopped fresh chives (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 1 1/2 to 2-quart soufflé dish with butter and dust it lightly with flour or grated Parmesan cheese. This will help the soufflé rise evenly.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a roux, being careful not to let it brown.
- Slowly add the milk while continuing to whisk to avoid lumps. Cook for about 3-4 minutes, until the mixture thickens and coats the back of a spoon. Stir in the salt, pepper, and nutmeg.
- Remove the saucepan from the heat and stir in the Gruyère and Parmesan cheeses until fully melted and smooth. Let the mixture cool for 5-10 minutes before adding the egg yolks one at a time, stirring each in until fully combined.
- In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form. This will take about 3-5 minutes with an electric mixer.
- Gently fold the beaten egg whites into the cheese mixture, being careful not to deflate the egg whites. It’s important to fold, not stir, to maintain the airy texture of the soufflé.
- Pour the soufflé mixture into the prepared dish. Smooth the top with a spatula and run your finger around the inside edge of the dish to help the soufflé rise evenly.
- Bake the soufflé in the preheated oven for 25-30 minutes, or until it is golden brown on top and has risen significantly. The center should still be slightly jiggly.
- Serve immediately, as soufflés tend to deflate quickly once out of the oven. Garnish with chopped fresh chives if desired.
Notes
- Soufflés are best served right away, as they begin to collapse once they cool. Make sure to have everything ready before you bake.
- You can use a combination of cheeses like Gruyère, Comté, or Emmental for the cheese base. Just make sure to use a firm cheese that melts well.
- If you prefer a lighter version, you can reduce the amount of cheese and add a bit more milk, but the flavor and texture may be slightly different.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 210mg