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

Classic Cheese Soufflé

Indulge in the light and airy delight of a classic cheese soufflé. This baked cheese dish is perfect as an elegant appetizer or a sophisticated starter.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
4
Ingredients
  • 3 tablespoons Butter
  • 3 tablespoons All-purpose flour
  • 1 1/2 cups Milk
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground black pepper
  • pinch Nutmeg
  • 4 Egg yolks
  • 1 cup Gruyère cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 4 Egg whites
  • 1/4 teaspoon Cream of tartar

Prepare the Ramekins

Preheat oven to 400°F (200°C). Butter four ramekins thoroughly. Sprinkle with grated Parmesan cheese, tapping out the excess. This helps the soufflé rise evenly and prevents sticking.

Make the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens and is smooth, about 5-7 minutes. Remove from heat.

Add Flavor and Cheese

Stir in the salt, pepper, and nutmeg into the béchamel sauce. Let it cool slightly, then whisk in the egg yolks one at a time, making sure each is fully incorporated before adding the next. Stir in the Gruyère and Parmesan cheese until melted and smooth.

Whip the Egg Whites

In a clean, dry mixing bowl, beat the egg whites with the cream of tartar until stiff, glossy peaks form. Be careful not to overbeat.

Combine and Bake

Gently fold one-third of the whipped egg whites into the cheese sauce to lighten it. Then, gently fold in the remaining egg whites, being careful not to deflate them. Divide the mixture evenly among the prepared ramekins. Smooth the tops with a spatula. Bake for 30-35 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, as they will begin to deflate as they cool. Enjoy!

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FAQ

  • Why did my soufflé deflate?

    Soufflés deflate due to several reasons. Common causes include opening the oven door during baking, not whipping the egg whites to stiff enough peaks, or letting the soufflé cool for too long before serving. Ensure your egg whites are properly whipped and serve immediately.
  • Can I prepare the soufflé ahead of time?

    It's best to bake soufflés immediately before serving. You can prepare the cheese sauce ahead of time and store it in the refrigerator. When ready to bake, bring the sauce to room temperature, whip the egg whites, and then combine and bake.
  • What type of cheese is best for a cheese soufflé?

    Gruyère and Parmesan are classic choices for a cheese soufflé. Gruyère provides a nutty, complex flavor, while Parmesan adds a salty, savory note. You can also experiment with other cheeses like cheddar, Swiss, or Fontina.