Classic cheese soufflé

Indulge in the ultimate Classic Cheese Soufflé with this easy-to-follow recipe! Featuring a blend of rich cheddar cheese, creamy milk, and perfectly whipped eggs, this soufflé offers a light, airy texture that's sure to impress. Perfect for any occasion, brighten your table with this elegant and timeless dish.

  • 06 Mar 2025
  • Cook time 40 min
  • Prep time 15 min
  • 4 Servings
  • 5 Ingredients

Classic cheese soufflé

The Classic Cheese Soufflé is a timeless and elegant dish that can be a wonderful addition to any meal. With its rich, cheesy flavor and light, airy texture, it's sure to impress your family and friends. This recipe combines simple ingredients to create a culinary delight that is perfect for brunch, a sophisticated appetizer, or even as a main course.

Ingredients:

1/4 cup butter
54g
1/4 cup all-purpose white wheat flour
30g
1 cup milk (1% fat)
240g
1 cup cheddar cheese
100g
4 eggs
200g

Instructions:

1. Preheat Your Oven:
- Preheat your oven to 375°F (190°C) with a rack in the lower third of the oven.
2. Prepare the Soufflé Dish:
- Butter the inside of a 1.5-quart soufflé dish, ensuring you cover all surfaces. Optionally, dust with flour or finely grated Parmesan cheese to help the soufflé rise evenly.
3. Make the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the flour to the melted butter, whisking continuously. Cook for about 2 minutes, until the mixture is smooth and bubbly, but not browned.
- Slowly add the milk to the pan, continuing to whisk to prevent lumps from forming. Cook until the mixture thickens and starts to bubble. It should have the consistency of a thick white sauce.
- Remove the saucepan from the heat and let it cool slightly.
4. Incorporate the Cheese:
- Stir the grated cheddar cheese into the béchamel sauce until it is completely melted and integrated into the mixture. Set aside to let it cool further.
5. Separate the Eggs:
- Separate the eggs into yolks and whites. Place the yolks in a small bowl and the whites in a large, clean mixing bowl.
6. Temper the Egg Yolks:
- Whisk the egg yolks lightly. Gradually add a small amount of the cooled cheese sauce to the egg yolks, whisking continuously to temper them and prevent cooking. Continue adding the cheese mixture until all the yolks are incorporated.
- Once tempered, combine the yolk mixture fully with the remaining cheese sauce, mixing until smooth.
7. Beat the Egg Whites:
- With a clean whisk or electric mixer, beat the egg whites until they form stiff peaks. This will provide the necessary air to make the soufflé rise.
8. Fold in the Egg Whites:
- Gently fold one-quarter of the beaten egg whites into the cheese mixture to lighten it.
- Carefully fold in the remaining egg whites, using a spatula and a gentle motion to avoid deflating the mixture. Continue until there are no visible streaks of egg white.
9. Fill the Soufflé Dish:
- Pour the soufflé mixture into the prepared dish. Smooth the top with a spatula.
10. Bake:
- Place the soufflé dish on a baking sheet and transfer it to the oven.
- Bake for approximately 25-30 minutes, or until the soufflé is puffed, golden brown on top, and slightly wobbly in the center when gently shaken.
11. Serve Immediately:
- Once out of the oven, serve the soufflé immediately as it will begin to deflate. Enjoy this classic cheese soufflé while it's hot and airy!

Tips:

- Ensure all ingredients are at room temperature before starting. This helps in achieving a smoother mixture.

- When melting the butter, do so on low heat to avoid burning.

- Add the flour slowly while stirring to avoid lumps in the mixture.

- Cook the bechamel sauce (butter, flour, and milk mixture) until it thickens, stirring continuously to prevent sticking to the bottom of the pan.

- Fold the egg whites into the cheese mixture carefully to keep as much air in the mixture as possible. This helps the soufflé rise.

- Preheat your oven to the exact temperature required and avoid opening the oven door while the soufflé is baking to prevent it from collapsing.

- Serve immediately after baking, as soufflés tend to deflate quickly once out of the oven.

Congratulations! You've just created a Classic Cheese Soufflé. With its deliciously creamy interior and perfectly risen, golden-brown top, this dish is sure to become a favorite. Share it with loved ones and bask in the compliments – you've earned them! Remember, practice makes perfect, so don't hesitate to make this delightful dish again.

Nutrition Facts
Serving Size160 grams
Energy
Calories 330kcal16%
Protein
Protein 16g10%
Carbohydrates
Carbohydrates 10g3%
Fiber 0.23g1%
Sugar 3.26g3%
Fat
Fat 24g30%
Saturated 13g43%
Cholesterol 270mg-
Vitamins
Vitamin A 310ug34%
Choline 190mg34%
Vitamin B1 0.10mg9%
Vitamin B2 0.40mg31%
Vitamin B3 0.21mg1%
Vitamin B6 0.09mg5%
Vitamin B9 44ug11%
Vitamin B12 1.14ug48%
Vitamin C 0.00mg0%
Vitamin E 0.73mg5%
Vitamin K 1.80ug1%
Minerals
Calcium, Ca 280mg22%
Copper, Cu 0.03mg3%
Iron, Fe 0.98mg9%
Magnesium, Mg 22mg5%
Phosphorus, P 280mg23%
Potassium, K 200mg6%
Selenium, Se 24ug46%
Sodium, Na 250mg17%
Zinc, Zn 1.89mg17%
Water
Water 100g-
* 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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