Basic cheese souffle
Whip up a light and fluffy Basic Cheese Soufflé with this simple recipe! Combining rich cheddar cheese, a touch of mustard, and perfectly seasoned with salt and pepper, this dish is a delightful way to impress your guests or elevate your everyday meals. Follow our step-by-step instructions to create a savory puffed masterpiece using butter, bread crumbs, all-purpose flour, milk, and eggs. Perfect for brunch, lunch, or dinner!
- 05 Feb 2025
- Cook time 55 min
- Prep time 35 min
- 4 Servings
- 9 Ingredients
A cheese soufflé is a classic French dish that is surprisingly easy to make, yet utterly delicious and impressive. This basic cheese soufflé recipe will guide you through creating a light, fluffy, and cheesy delight that can be served as a savory appetizer or a light main course. With just a few simple ingredients and some careful attention to detail, you can achieve a perfect rise and delicious flavor.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a 1.5-quart (about 1.4 liters) soufflé dish or a similar deep baking dish with 1 tbsp of the butter.
- Sprinkle the bread crumbs evenly around the bottom and sides of the dish to coat. This will help the soufflé rise evenly and prevent sticking.
- In a medium saucepan over medium heat, melt the remaining 1 tbsp of butter.
- Stir in the flour and cook for about 1 minute, stirring constantly to form a roux. Ensure it stays pale in color and doesn't brown.
- Gradually whisk in the milk until smooth.
- Cook, stirring constantly, until the mixture thickens and comes to a simmer. It should resemble a thick sauce.
- Remove from heat and stir in the grated cheddar cheese, mustard, salt, and black pepper. Mix until the cheese is fully melted and incorporated.
- Let this mixture cool slightly while you prepare the eggs.
- Separate the eggs, putting the yolks in one bowl and the whites in another.
- Beat the egg yolks lightly and then gradually whisk them into the slightly cooled cheese mixture until fully combined.
- With a clean whisk or electric mixer, beat the egg whites until they form stiff peaks. This means the whites should be firm and stand up straight when you lift the beaters out of them.
- Gently fold a third of the beaten egg whites into the cheese mixture to lighten it.
- Carefully fold in the remaining egg whites, trying not to deflate them. Be gentle but thorough to ensure an even texture.
- Pour the mixture into the prepared soufflé dish.
- Place in the preheated oven and bake for 25-30 minutes, or until the soufflé is puffed up and golden brown on top. The center should be set but still slightly jiggly when you gently shake the dish.
- Soufflés should be served straight from the oven as they will begin to deflate quickly. Bring it to the table immediately and enjoy the light, airy texture and rich, cheesy flavor!
Tips:
- Ensure all your ingredients, especially the eggs, are at room temperature before you begin.
- Butter and coat your soufflé dish with bread crumbs thoroughly to help the soufflé rise evenly and prevent sticking.
- When adding the egg yolk mixture to the béchamel sauce, mix quickly to prevent the eggs from cooking prematurely.
- Beat the egg whites to stiff peaks, ensuring they are firm but not dry, to give your soufflé the best lift.
- Fold the egg whites into the cheese mixture gently to retain as much air as possible for a light, airy texture.
- Avoid opening the oven door during baking, as this can cause the soufflé to deflate.
Congratulations! You've just made a delightful cheese soufflé. Whether enjoyed as a standalone dish or accompanied by a fresh salad, this soufflé is sure to impress your family and friends. Remember, practice makes perfect, so feel free to experiment with different cheeses and seasonings to make this recipe your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 0.56g | 1% |
| Sugar 3.49g | 3% |
| Fat | |
| Fat 20g | 24% |
| Saturated 10g | 34% |
| Cholesterol 250mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 190mg | 34% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.42mg | 32% |
| Vitamin B3 0.47mg | 3% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 1.15ug | 48% |
| Vitamin C 0.01mg | 0% |
| Vitamin E 0.74mg | 5% |
| Vitamin K 2.05ug | 2% |
| Minerals | |
| Calcium, Ca 290mg | 22% |
| Copper, Cu 0.04mg | 4% |
| Iron, Fe 1.21mg | 11% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 210mg | 6% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 790mg | 53% |
| Zinc, Zn 1.96mg | 18% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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