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Cheese Soufflé Recipe

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4.6 from 139 reviews

This classic Cheese Soufflé is a light, airy, and delicious baked dish featuring a creamy cheese sauce folded with fluffy beaten egg whites. Perfect as a sophisticated appetizer or a comforting main, this recipe uses Gruyère or Cheddar cheese for a rich, savory flavor, baked to a golden puffed perfection.

Ingredients

Base Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg

Eggs and Cheese

  • 4 large eggs, separated
  • 1 cup grated Gruyère or Cheddar cheese
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Generously butter a 1.5-quart soufflé dish to ensure the soufflé can rise properly without sticking.
  2. Make the Roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a smooth roux, which will thicken your sauce.
  3. Add Milk and Season: Gradually whisk in the milk, stirring constantly until the mixture thickens and comes to a gentle boil. Remove from heat, then season with salt, ground black pepper, and nutmeg for a subtle warmth and balanced flavor.
  4. Combine Egg Yolks and Cheese Sauce: In a large bowl, beat the egg yolks lightly. Slowly whisk in the warm cheese sauce until fully incorporated, forming a rich base for the soufflé.
  5. Beat Egg Whites: In a separate clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. This step is key to creating the soufflé’s airy texture.
  6. Fold Egg Whites: Gently fold the beaten egg whites into the cheese sauce mixture in thirds. Be careful not to deflate the egg whites, folding just until combined for maximum fluffiness.
  7. Bake and Serve: Pour the mixture into the prepared soufflé dish. Bake in the preheated oven for 25-30 minutes until the soufflé is puffed up and golden brown on top. Serve immediately to enjoy its light and airy texture.

Notes

  • Use room temperature eggs for better volume when beating the whites.
  • Serve the soufflé immediately after baking as it will deflate quickly once out of the oven.
  • Gruyère or Cheddar provide different flavor profiles; Gruyère is nuttier while Cheddar offers a sharper bite.
  • Carefully folding the egg whites in prevents loss of air, keeping the soufflé light.
  • Butter the dish thoroughly and optionally dust with flour to help the soufflé climb the sides evenly.

Find it online: https://crispcharm.com/cheese-souffle-recipe/