Cheese Soufflé

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🧀 Cheese Soufflé

đź“– Description

Cheese soufflé is a classic French dish known for its light, airy texture and rich, savory flavor. Made with a creamy cheese-infused béchamel base and folded egg whites, it rises beautifully in the oven to create a golden, fluffy masterpiece. Though elegant enough for special occasions, it can be prepared at home with care and attention.

⏱️ Preparation Details

  • Prep Time: 20 minutes

  • Cook Time: 25–30 minutes

  • Total Time: ~50 minutes

  • Difficulty Level: Intermediate

🍽️ Servings

  • Serves: 4 people (as a main) or 6 (as an appetizer)

đź“ť Ingredients

  • 2 tbsp unsalted butter (plus extra for greasing)

  • 2 tbsp all-purpose flour

  • 1 cup whole milk (warm)

  • 1 cup grated cheese (Gruyère, Emmental, Cheddar, or a mix)

  • 3 large eggs, separated

  • ½ tsp salt

  • ÂĽ tsp black pepper

  • ÂĽ tsp nutmeg (optional)

  • 1 tbsp grated Parmesan (for coating dish)

👩‍🍳 Instructions

  1. Prepare the Soufflé Dish

    • Preheat oven to 375°F (190°C).

    • Butter a soufflĂ© dish generously.

    • Sprinkle Parmesan inside, coating the sides and bottom evenly.

  2. Make the Base (BĂ©chamel)

    • Melt butter in a saucepan over medium heat.

    • Stir in flour and cook for 1–2 minutes (do not brown).

    • Gradually whisk in warm milk until smooth and thick.

    • Remove from heat; stir in cheese, salt, pepper, and nutmeg.

  3. Add Egg Yolks

    • Mix yolks into the warm cheese sauce one at a time.

    • Let cool slightly.

  4. Whip Egg Whites

    • Beat egg whites until stiff, glossy peaks form.

  5. Fold Carefully

    • Fold â…“ of egg whites into the cheese mixture to loosen it.

    • Gently fold in the remaining whites without deflating.

  6. Bake

    • Pour mixture into prepared dish.

    • Run thumb around inside rim to help rise evenly.

    • Bake 25–30 minutes, until puffed and golden.

    • Serve immediately.

đź“Ś Notes

  • SoufflĂ©s begin deflating shortly after removal from the oven—this is normal.

  • Avoid opening the oven door while baking.

  • Use freshly grated cheese for best melting and flavor.

đź’ˇ Tips for Success

  • Bring eggs to room temperature before using.

  • Use a clean, grease-free bowl for whipping egg whites.

  • Fold gently using a spatula in a figure-eight motion.

  • Serve straight from the oven for best texture.

🥗 Nutritional Information (Per Serving – Approx.)

  • Calories: 280 kcal

  • Protein: 14 g

  • Fat: 20 g

  • Carbohydrates: 10 g

  • Calcium: ~25% DV

(Values may vary based on cheese type used.)

🌟 Health Benefits

  • High in protein, supporting muscle repair.

  • Rich in calcium for bone health.

  • Provides vitamin B12 and healthy fats.

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

âť“ Q & A

Q: Why did my soufflé collapse?
A: Collapsing is normal, but excessive collapse may result from overmixing or under-whipped egg whites.

Q: Can I make cheese soufflé ahead of time?
A: It’s best baked and served immediately, but you can prepare the base a few hours in advance and fold in egg whites just before baking.

Q: What cheese works best?
A: Gruyère is traditional, but Cheddar, Swiss, or Comté also work well.

Q: Can I make it gluten-free?
A: Yes, substitute all-purpose flour with gluten-free flour or cornstarch.

Q: Can I add extras like herbs or vegetables?
A: Absolutely—chives, spinach, or sautéed mushrooms are great additions.

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