Basic cheese souffle
This basic cheese soufflé combines cheddar cheese, mustard, and a light, airy texture for a delightful French dish. It’s a simple, yet impressive recipe perfect for an appetizer or light main course.
Cook time 55 min
Prep time 35 min
Ingredients:
2 tbsp butter1 tbsp bread crumbs
1 cup cheddar cheese
2 tsp mustard
1 tsp salt
1/2 tsp black pepper
2 tbsp all-purpose white wheat flour
1 cup milk (1% fat)
4 eggs
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.
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!
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.
Basic cheese souffle FAQ:
For this cheese soufflé recipe, use a 1.5-quart (about 1.4 liters) soufflé dish, or any similar deep baking dish, for optimal rising and cooking.
Bake the soufflé at 375°F (190°C) for 25-30 minutes. It's done when it's puffed and golden brown on top, and the center should be set but still slightly jiggly when you gently shake the dish.
Yes, you can substitute cheddar cheese with other cheeses like Gruyère or Swiss, but this may alter the flavor. Ensure the cheese is sufficiently grated to melt well.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. However, soufflés are best enjoyed fresh as they tend to deflate and lose texture when reheated.
If your egg whites aren't forming stiff peaks, ensure your mixing bowl is completely clean and free of grease. Overbeat them slightly or try incorporating a small pinch of cream of tartar to stabilize the mixture.
Cooking 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.
Nutrition Facts
4 ServingsCalories 300kcal
Protein 16g
Carbohydrates 13g
Fiber 0.56g
Sugar 3.49g
Fat 20g
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