Cheese Soufflé is a classic French dish that is both impressive and delicious. It’s the perfect dish to serve for a special occasion or a romantic dinner at home. Despite its reputation for being difficult to make, our recipe is easy to follow and produces a light, airy soufflé with a rich, cheesy flavour.
Why You Need Our Recipe
- This recipe will make you look like a pro in the kitchen, and your guests will be impressed by your culinary skills
- With this recipe, you can experience a little taste of France in your own home
- Cheese Soufflé is a versatile dish that can be served as a main course or as a side dish
About Cheese Soufflé
Cheese Soufflé is a classic French dish that has been enjoyed for generations. It’s a light and airy dish that is made by combining a cheesy base with whipped egg whites to create a fluffy, delicate texture.
Without a doubt, the star ingredient in a Cheese Soufflé is, of course, the cheese, which gives the dish its rich and savoury flavour. Despite its reputation for being difficult to make, a Cheese Soufflé can be made with just a few simple ingredients and a little bit of patience.
Whether served as a main course or a side dish, a Cheese Soufflé is sure to impress and delight your taste buds.
Star Ingredient
Gruyère
As we already mentioned earlier, the star ingredient in this recipe is, of course, the cheese. And the original recipe calls for Gruyère cheese, which has a rich, nutty flavour and melts beautifully. The cheese is the main source of flavour in the soufflé, so it’s important to use a good quality cheese.
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Complete Recipe Steps
1
Preheat the oven to 190°C (375°F).
2
Butter a 15 cm (6 inches) soufflé dish generously.
Scroll to the bottom for the printable recipe card
3
Melt the butter in a saucepan over medium heat.
4
Whisk in the flour and cook, stirring constantly, for 1-2 minutes.
5
Gradually whisk in the milk and bring to a simmer.
6
Cook, stirring constantly, for 2-3 minutes, or until the mixture thickens.
7
Remove from heat and let cool for a few minutes.
8
Beat the egg yolks in a large bowl.
9
Gradually whisk in the milk mixture.
10
Stir in the salt, black pepper, cayenne pepper, and grated cheese.
11
In a separate bowl, beat the egg whites until stiff peaks form.
12
Gently fold the egg whites into the cheese mixture.
13
Pour the mixture into the prepared soufflé dish.
14
Bake for 25-30 minutes, or until the soufflé is puffed and golden brown.
15
Serve immediately.
Prepping Tips
- You can pre-grate your cheese and keep in the fridge or freezer. But you will get the best results by grating the cheese just before cooking.
- Butter the soufflé dish generously to prevent the soufflé from sticking.
- Be sure to separate the egg whites and yolks carefully, as any trace of yolk in the whites will prevent them from whipping properly.
- Whisk the egg whites until stiff peaks form to ensure that the soufflé rises properly.
How to Serve Cheese Soufflé
Cheese Soufflé is best served immediately, as it will begin to deflate once it comes out of the oven. Moreover, you can serve it as a main course with a simple salad on the side or as a side dish to accompany roasted meats or vegetables.
Recipe FAQs
There are some of the most frequently asked questions about this amazing dish.
Can I make this recipe ahead of time?
No, Cheese Soufflé is best served immediately after baking. The reason for this is that it will begin to deflate as it cools.
Can I use a different type of cheese?
Can I double the recipe?
Yes, you can double the recipe if you are serving a larger crowd. Our recipe will make one soufflé. So, all you have to do is multiply the ingredients by the number of soufflés you want to make.
Why do I need to whisk the egg whites separately?
Whisking the egg whites separately and then folding them into the cheese mixture helps to create a light, airy soufflé. The egg whites provide the lift and structure that makes the soufflé rise.
What if my soufflé doesn't rise?
If your soufflé doesn’t rise, it may be because the egg whites were not whipped to stiff peaks, or because the soufflé was underbaked. Be sure to follow the recipe instructions carefully and adjust the baking time if needed.
Printable Recipe Card
In conclusion, this Cheese Soufflé recipe is a classic French dish that is both impressive and delicious. With simple ingredients and easy-to-follow instructions, you can create a light, airy soufflé with a rich, cheesy flavour. Whether you’re serving it for a special occasion or a romantic dinner at home, this recipe is sure to impress.
Fancy French Cheese Soufflé
Equipment
- 1 Soufflé dish
Ingredients
- 2 tbsp butter unsalted
- 2 tbsp plain flour
- 1 cup milk
- 4 eggs large
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 300 g Gruyère
Instructions
- Preheat the oven to 190°C (375°F).
- Butter a 15 cm (6 inches) soufflé dish generously.
- Melt the butter in a saucepan over medium heat.2 tbsp butter
- Whisk in the flour and cook, stirring constantly, for 1-2 minutes.2 tbsp plain flour
- Gradually whisk in the milk and bring to a simmer.1 cup milk
- Cook, stirring constantly, for 2-3 minutes, or until the mixture thickens.
- Remove from heat and let cool for a few minutes.
- Beat the egg yolks in a large bowl.4 eggs
- Gradually whisk in the milk mixture.
- Stir in the salt, black pepper, cayenne pepper, and grated cheese.1/2 tsp salt, 1/4 tsp black pepper, 1/8 tsp cayenne pepper, 300 g Gruyère
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cheese mixture.
- Pour the mixture into the prepared soufflé dish.
- Bake for 25-30 minutes, or until the soufflé is puffed and golden brown.
- Serve immediately.
Notes
- You can pre-grate your cheese and keep in the fridge or freezer. But you will get the best results by grating the cheese just before cooking.
- Butter the soufflé dish generously to prevent the soufflé from sticking.
- Be sure to separate the egg whites and yolks carefully, as any trace of yolk in the whites will prevent them from whipping properly.
- Whisk the egg whites until stiff peaks form to ensure that the soufflé rises properly.
