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
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:
Instructions:
- Preheat your oven to 375°F (190°C) with a rack in the lower third of the oven.
- 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.
- 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.
- 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.
- Separate the eggs into yolks and whites. Place the yolks in a small bowl and the whites in a large, clean mixing bowl.
- 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.
- 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.
- 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.
- Pour the soufflé mixture into the prepared dish. Smooth the top with a spatula.
- 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.
- 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 Size | 160 grams |
| Energy | |
| Calories 330kcal | 16% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 0.23g | 1% |
| Sugar 3.26g | 3% |
| Fat | |
| Fat 24g | 30% |
| Saturated 13g | 43% |
| Cholesterol 270mg | - |
| Vitamins | |
| Vitamin A 310ug | 34% |
| Choline 190mg | 34% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 0.21mg | 1% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 1.14ug | 48% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.73mg | 5% |
| Vitamin K 1.80ug | 1% |
| Minerals | |
| Calcium, Ca 280mg | 22% |
| Copper, Cu 0.03mg | 3% |
| Iron, Fe 0.98mg | 9% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 280mg | 23% |
| Potassium, K 200mg | 6% |
| Selenium, Se 24ug | 46% |
| Sodium, Na 250mg | 17% |
| Zinc, Zn 1.89mg | 17% |
| 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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