Appetizers & Starters > Cheese-Based Starters > Baked Cheese Dishes > Cheese Soufflé

Cheddar and Chive Soufflé

A savory and flavorful cheddar and chive soufflé, perfect for a light lunch or elegant starter. This baked cheese dish offers a delightful combination of sharp cheddar and fresh chives.

Prep Time
15 minutes
Cook Time
25-30 minutes
Servings
2
Ingredients
  • 2 tablespoons Butter, plus extra for greasing
  • 2 tablespoons All-purpose flour
  • 1 cup Whole milk
  • 1/2 teaspoon Dijon mustard
  • pinch Cayenne pepper
  • 3 Egg yolks
  • 1 cup Sharp cheddar cheese, grated
  • 2 tablespoons Fresh chives, finely chopped
  • 3 Egg whites
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper

Prepare the Ramekins

Preheat oven to 375°F (190°C). Grease two ramekins with butter. Sprinkle with grated cheese. This prevents the soufflé from sticking and gives it a nice crust.

Make the Béchamel Base

In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 3-5 minutes. Remove from heat.

Add Flavors

Stir in the Dijon mustard and cayenne pepper. Season with salt and pepper. Let cool slightly before whisking in the egg yolks one at a time. Mix in the grated cheddar cheese and chopped chives until the cheese is melted and the mixture is smooth.

Whip the Egg Whites

In a clean, dry mixing bowl, whisk the egg whites with salt and pepper until soft peaks form. Do not overbeat; the whites should be glossy, not dry.

Combine and Bake

Gently fold one-third of the egg whites into the cheese mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate them. Divide the mixture evenly among the prepared ramekins. Bake for 25-30 minutes, or until the soufflés are puffed up and golden brown. Do not open the oven door during baking.

Serve Immediately

Serve the soufflés immediately after removing them from the oven. They are best when served hot and puffed up.

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FAQ

  • Can I use different cheeses?

    Yes, you can experiment with different types of cheese, such as Gruyère, Swiss, or a blend of your favorite cheeses. Adjust the amount according to your taste.
  • Why didn't my soufflé rise?

    Ensure the egg whites are whipped to soft peaks, but not overbeaten. Be gentle when folding the egg whites into the cheese mixture to maintain airiness. Also, avoid opening the oven door during baking.
  • Can I add other ingredients?

    Yes, you can add other ingredients such as cooked bacon, ham, or sautéed vegetables to the cheese mixture for added flavor and texture. Be sure to finely chop any additions to avoid weighing down the soufflé.