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Cheese Soufflé

A light yet rich and airy cheese soufflé, perfect for impressing guests at any occasion while being simple to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tbsp unsalted butter (plus more for greasing)
  • 2 tbsp all-purpose flour
  • 3/4 cup warm milk
  • 1/4 tsp salt
  • 1 pinch pepper
  • 1 pinch ground nutmeg
  • 3 large eggs, separated
For flavoring
  • 3/4 cup grated Gruyère cheese (or Emmental, Comté) Choosing high-quality cheese is crucial for flavor.
  • 1/2 tsp Dijon mustard (optional) Adds extra flavor.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a medium soufflé dish or four small ramekins with butter.
Making the Roux
  1. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it turns golden and smells nutty.
  2. Gradually whisk in the warm milk until the sauce thickens and bubbles gently. Season with salt, pepper, and nutmeg, then remove from heat to cool slightly.
Combining Ingredients
  1. Once the roux has cooled, whisk in the egg yolks one at a time until smooth. Then, add in the grated cheese and Dijon mustard if desired.
Whipping the Egg Whites
  1. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Folding together
  1. Carefully add a spoonful of whipped egg whites to the cheese mixture to lighten it, then gently fold in the remaining egg whites.
Baking
  1. Spoon the mixture into the prepared dish or ramekins, smoothing the tops. Bake for 25-30 minutes until golden and puffy. Serve immediately.

Notes

Serve with a refreshing salad dressed in a light vinaigrette and crisp white wine. Leftovers can be stored in an airtight container for up to 2 days and reheated at 350°F (175°C) for 10-15 minutes. Use fresh ingredients for best results.