Cheese Soufflé

Name: Cheese Soufflé
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 10g Unsalted Butter, softened, for greasing; 15g Parmesan Cheese, finely grated, for coating; 40g Unsalted Butter; 40g Plain Flour; 300ml Whole Milk, warmed; 120g Gruyère Cheese, finely grated; reserve about 20 g for topping; 4 large Eggs, separated; 1/4 tsp Salt, fine; 1/4 tsp White Pepper; Some Nutmeg, freshly grated; Some Cayenne Pepper

A light, airy cheese soufflé that puffs into a golden, delicate dome—creamy, savory and rich with melted cheese. Crisp on the outside and cloud-like inside, it’s an elegant centerpiece that pairs beautifully with a simple salad or a glass of white wine.

A light, airy cheese soufflé that puffs into a golden, delicate dome—creamy, savory and rich with melted cheese. Crisp on the outs... Show more

Traditional French Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

50 min

Price

0,93 €

Calories

392 kcal

vegetarian

low calorie

low carb

low sugar

Method

Prep the dish

Use the softened Unsalted Butter to grease a large soufflé dish all the way up the sides, then sprinkle in the finely grated Parmesan Cheese and tilt the dish so it sticks in an even coat. Finely grate the Gruyère Cheese, keeping about 20 g back for the top, and separate the 4 large Eggs into two clean, dry bowls, one for yolks and one for whites.

Heat the oven

Set a rack in the middle position and preheat the oven to 375° F.

Make the sauce

Warm the Whole Milk in a small saucepan until it is just steaming, then keep it nearby. In a medium saucepan over medium heat, melt the remaining butter, whisk in the Plain Flour, and cook, stirring constantly, for 1 minute to make a smooth pale roux. Gradually whisk in the milk so the sauce stays lump-free, then keep whisking for 3 to 4 minutes until it is thick enough to coat the spoon. Take the pan off the heat and stir in most of the Gruyère, the Salt, White Pepper, freshly grated Nutmeg, and Cayenne Pepper until silky, then set the base aside to cool until just warm.

Whisk the whites

In a clean, grease-free bowl, whisk the egg whites until they form glossy stiff peaks that stand up when you lift the whisk. If you’re using a hand whisk, keep going steadily; the foam should look thick, shiny, and able to hold its shape.

Fold the batter

Beat the egg yolks into the warm cheese base one at a time, then stir in a spoonful of the whipped whites to loosen it. Gently fold in the rest of the whites in 2 or 3 additions, using a broad spatula and a light hand so you keep as much air in the batter as possible. Spoon the mixture into the prepared dish, smooth the top lightly, and sprinkle over the reserved Gruyère.

Bake the soufflé

Bake on the center rack at 375° F for 25 to 30 minutes until it is tall, puffed, and deep golden on top with a slight wobble in the center. Do not open the oven door for the first 20 minutes or the soufflé can collapse before it sets.