Baked Cheese Soufflé

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Baked Cheese Soufflé

Description:

A baked cheese soufflé is the epitome of elegant comfort food — a golden, puffed-up masterpiece that’s crisp on the outside and irresistibly light and creamy within. Made with simple pantry staples like eggs, cheese, and milk, it’s an impressive dish that feels indulgent yet airy. Whether served as a brunch centerpiece, a dinner party starter, or a cozy weekend treat, this classic French dish always brings a touch of sophistication to the table.

Ingredients:

  • 2 tbsp unsalted butter (plus extra for greasing)

  • 2 tbsp all-purpose flour

  • 1 cup whole milk (warm)

  • 1/2 tsp salt

  • 1/4 tsp ground black pepper

  • Pinch of nutmeg (optional)

  • 4 large eggs (separated)

  • 1 cup grated Gruyère or sharp cheddar cheese

  • 1/4 tsp cream of tartar (optional, for stabilizing egg whites)

Instructions:

  1. Prepare the dish:
    Preheat oven to 375°F (190°C). Grease a 1½-quart soufflé dish with butter and dust lightly with flour or grated cheese.

  2. Make the roux:
    In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute until bubbly but not browned.

  3. Add milk:
    Slowly pour in warm milk, whisking constantly until the mixture thickens into a smooth béchamel sauce (about 2–3 minutes).

  4. Season and add cheese:
    Remove from heat. Stir in salt, pepper, and nutmeg. Add cheese and mix until melted.

  5. Add egg yolks:
    Once slightly cooled, whisk in the egg yolks one at a time until fully incorporated.

  6. Beat egg whites:
    In a clean bowl, beat egg whites (with cream of tartar if using) until stiff peaks form.

  7. Fold gently:
    Fold one-third of the egg whites into the cheese base to lighten it, then gently fold in the remaining whites with a spatula until just combined. Do not overmix.

  8. Bake:
    Pour the mixture into the prepared dish and run your thumb around the inside edge (this helps the soufflé rise evenly). Bake for 25–30 minutes until puffed and golden brown.

  9. Serve immediately:
    Soufflés deflate quickly — serve hot and enjoy its airy perfection!

Notes:

  • Gruyère gives a nutty, smooth flavor, but cheddar or Parmesan work beautifully too.

  • Don’t open the oven door during baking — it may cause the soufflé to collapse.

  • Room-temperature eggs give better volume to the whites.

  • You can add minced herbs, sautéed mushrooms, or caramelized onions for variation.

Tips:

  • Stability: Adding a little cornstarch to the base helps the soufflé stay taller longer.

  • Visual cue: The soufflé should jiggle slightly in the center when done but not be liquid.

  • Individual servings: Use small ramekins and reduce baking time to 15–18 minutes.

  • Advance prep: The base (without egg whites) can be made a few hours ahead and refrigerated.

Servings:

Serves 4 people as a light main course or 6 as an appetizer.

Nutritional Information (per serving):

  • Calories: 230 kcal

  • Protein: 12 g

  • Fat: 18 g

  • Carbohydrates: 6 g

  • Fiber: 0 g

  • Sugars: 3 g

  • Sodium: 340 mg

  • Calcium: 220 mg

Health Benefits:

  • High in protein from eggs and cheese, great for muscle repair.

  • Rich in calcium for bone strength.

  • Lower-carb option than many baked dishes.

  • Can be made lighter by using skim milk and reduced-fat cheese.

Q&A:

Q1: Can I make this soufflé ahead of time?
A1: Soufflés are best baked right before serving, but you can prepare the base earlier and fold in the egg whites just before baking.

Q2: My soufflé collapsed after baking — what went wrong?
A2: Opening the oven door too soon or overmixing the egg whites can deflate the air bubbles that give the soufflé its lift.

Q3: Can I use different cheeses?
A3: Absolutely! Try Swiss, Gouda, feta, or even blue cheese for bold flavors.

Q4: Is it suitable for vegetarians?
A4: Yes — as long as your cheese is made with vegetarian rennet.

Q5: How do I know it’s fully cooked?
A5: It should be puffed and golden, with a slightly creamy center when gently pierced with a knife.

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