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Classic Cheese Soufflé

Indulge in the airy and decadent delight of a classic cheese soufflé. This recipe guides you through each step, ensuring a perfectly risen and flavorful soufflé every time. Impress your guests with this elegant and surprisingly simple dish.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
4
Ingredients
  • 4 large Eggs
  • 1 cup Milk
  • 4 tablespoons Butter
  • 1/4 cup All-purpose flour
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground black pepper
  • 1 cup Gruyère cheese
  • 1/4 cup Parmesan cheese
  • Pinch Nutmeg

Prepare the Ramekins

Preheat oven to 375°F (190°C). Generously butter four ramekins (6-ounce size). Sprinkle with grated Parmesan cheese, tapping out any excess. This will help the soufflé rise evenly.

Make the Béchamel Sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth and pale (this is a roux). Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a simmer. Reduce heat and cook for 2-3 minutes, stirring constantly.

Incorporate the Cheese and Seasonings

Remove the sauce from the heat. Stir in the Gruyère cheese, Parmesan cheese, salt, pepper, and nutmeg until the cheese is melted and the mixture is smooth. Let the sauce cool slightly.

Separate the Eggs

Separate the eggs, placing the yolks in a medium bowl and the whites in a large, clean bowl. Ensure there is no yolk in the whites.

Add Yolks to Sauce

Whisk the egg yolks into the cooled cheese sauce until well combined.

Whip the Egg Whites

Using an electric mixer, beat the egg whites until stiff peaks form. Be careful not to overwhip.

Combine and Bake

Gently fold about one-third of the beaten egg whites into the cheese sauce to lighten it. Then, gently fold in the remaining egg whites, being careful not to deflate the mixture. Divide the mixture evenly among the prepared ramekins. Place the ramekins on a baking sheet. Bake for 30-35 minutes, or until the soufflés are puffed and golden brown. Serve immediately.

Nutrition Facts Estimated per 100g of product

(Approximate values)

  • Calories: 250-300 kcal
  • Protein: 15-20g
  • Fat: 18-22g
  • Carbohydrates: 8-12g

Other Considerations for Nutrition

Consider using low-fat milk and cheese to reduce the fat content. Adjust salt according to dietary needs. Serving size significantly impacts nutritional intake.

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FAQ

  • Why did my soufflé not rise?

    Several factors can cause a soufflé to not rise. Make sure your egg whites are beaten to stiff peaks, and gently fold them into the cheese sauce. Avoid opening the oven door during baking. Ensure the ramekins are properly buttered and cheesed. Finally, using fresh eggs often yields better results.
  • Can I prepare the soufflé ahead of time?

    Soufflés are best served immediately after baking. However, you can prepare the cheese sauce and whip the egg whites ahead of time. Keep them separate and refrigerated. Just before baking, gently fold the whites into the sauce and bake as directed.
  • Can I use different types of cheese?

    Yes, you can experiment with different cheeses. Gruyère and Parmesan provide a classic flavor, but you can also use cheddar, Swiss, or other melting cheeses. Adjust the amount of salt accordingly, as some cheeses are saltier than others.