Cheese souffle
Indulge in a classic French delight with this easy Cheese Soufflé recipe. Made with creamy cheddar cheese, fresh chives, and light, fluffy eggs, it's a perfect dish for any occasion. Impress your guests with this delicate and savory treat that's simple yet sophisticated. Ready in under an hour!
- 11 May 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Cheese souffle is a classic French dish that combines a light and fluffy texture with rich, cheesy flavors. This timeless recipe is perfect for special occasions or whenever you want to impress your guests. By carefully following the steps, you'll create a delectable cheese souffle with a golden crust and a delicate, airy interior.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a soufflé dish or ramekins generously with butter. Optionally, dust the inside with flour to help the soufflé rise more evenly.
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 1-2 minutes until the mixture bubbles and turns light golden in color.
3. Add the Milk:
- Gradually pour in the milk, whisking constantly to prevent lumps from forming.
- Continue to cook and whisk the mixture until it thickens and starts to bubble, approximately 3-5 minutes. Remove from heat.
- Stir in the grated cheddar cheese until completely melted and incorporated into the sauce.
- Add the finely chopped chives. Mix well and set aside to cool slightly.
- Separate the eggs, placing the yolks in one bowl and the whites in another.
- Once the cheese sauce has cooled a bit, whisk the egg yolks into the mixture until fully combined.
- Using a clean, dry bowl and beaters, whip the egg whites until they form stiff peaks.
- Gently fold a third of the beaten egg whites into the cheese mixture to lighten it.
- Carefully fold the remaining egg whites into the mixture until no white streaks remain. Be gentle to maintain as much air as possible in the batter.
- Pour the soufflé mixture into the prepared dish, filling it about 3/4 full to allow room for the soufflé to rise.
- Place the soufflé dish on the middle rack of the oven.
- Bake for 20-25 minutes, or until the soufflé is puffed, golden brown on top, and slightly jiggly in the center.
- Once baked, serve the soufflé immediately as it will begin to deflate after being removed from the oven.
Tips:
- Ensure all ingredients are at room temperature before you start. This helps the souffle rise evenly.
- Carefully and slowly fold the egg whites into the batter to maintain their volume and create a light, airy texture.
- Avoid opening the oven door during baking as sudden changes in temperature can cause the souffle to deflate.
- Serve the souffle immediately after baking while it is still puffed and golden. It will begin to deflate as it cools.
- Using a high-quality cheddar cheese will enhance the flavor of your souffle. You can also experiment with other types of cheese for different flavors.
Congratulations on making a delightful cheese souffle! By mastering this recipe, you've added an impressive dish to your culinary repertoire. This savory souffle is sure to impress at any gathering and provide a satisfying and elegant dining experience. Enjoy your creation and don't be afraid to experiment with different cheeses and herbs to make the recipe your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 240kcal | 10% |
| Protein | |
| Protein 13g | 8% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 0.31g | 1% |
| Sugar 3.99g | 4% |
| Fat | |
| Fat 16g | 19% |
| Saturated 8g | 26% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 240ug | 26% |
| Choline 180mg | 34% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.37mg | 29% |
| Vitamin B3 0.23mg | 1% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 1.10ug | 46% |
| Vitamin C 1.92mg | 2% |
| Vitamin E 0.65mg | 4% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 1.00mg | 9% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 220mg | 6% |
| Selenium, Se 22ug | 40% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 1.51mg | 14% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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