Classic cheese souffle

Whip up a gourmet Classic Cheese Soufflé with this easy recipe! Featuring rich cheddar cheese, creamy milk, and perfectly fluffy eggs, this elegant dish is sure to impress. Perfect for brunch or a sophisticated dinner party.

  • 29 Mar 2025
  • Cook time 30 min
  • Prep time 20 min
  • 4 Servings
  • 5 Ingredients

Classic cheese souffle

A classic cheese soufflé is an exquisite dish that marries airy, soft texture with rich, cheesy flavor. This French-inspired recipe might seem intimidating at first, but with the right ingredients and careful attention to detail, you can create a stunning and delicious soufflé that will impress your guests and family. Follow these steps and tips to achieve a perfectly puffed and golden cheese soufflé every time.

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 the Oven:
- Preheat your oven to 375°F (190°C).
- Position the oven rack in the lower third of the oven to allow sufficient room for the soufflé to rise.

2. Prepare the Ramekins:
- Butter six 6-ounce ramekins or one large soufflé dish.
- Dust the inside of each ramekin with a little bit of flour or grated cheese to prevent sticking.
3. Separate the Eggs:
- Carefully separate the eggs. Place the egg whites in a large, clean mixing bowl.
- Place the egg yolks in a small bowl, and set both aside.
4. Make the Roux:
- In a medium saucepan, melt the butter over medium heat.
- Add the flour to the melted butter and whisk continuously for about 2 minutes. This will create a roux, which will thicken your soufflé base.
5. Add the Milk:
- Gradually add the milk to the roux, whisking constantly to avoid lumps.
- Cook the mixture for about 3-4 minutes, or until it thickens and becomes smooth. Remove from heat.
6. Incorporate the Cheese:
- Add the grated cheddar cheese to the thickened milk mixture and stir until the cheese melts completely and the mixture is smooth.
7. Mix in the Egg Yolks:
- Gradually add the egg yolks to the cheese mixture, stirring continuously until fully incorporated. Let the mixture cool slightly.
8. Beat the Egg Whites:
- Using an electric mixer, beat the egg whites until they hold stiff peaks.
- Be careful not to overbeat; the whites should still be glossy.
9. Fold in the Egg Whites:
- Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it.
- Carefully fold in the remaining egg whites, making sure not to deflate the mixture. Use a spatula and gentle motions to combine.
10. Fill the Ramekins:
- Pour or spoon the soufflé mixture into the prepared ramekins, filling them about three-quarters full.
- Smooth the tops with a spatula.

11. Bake:
- Place the ramekins on a baking sheet and transfer to the preheated oven.
- Bake for 20-25 minutes for small ramekins, or 35-40 minutes for a large soufflé dish, or until the soufflés have risen and are golden brown on top. Do not open the oven door during baking, as this can cause the soufflé to collapse.
12. Serve Immediately:
- Serve the soufflés straight out of the oven while they are still puffed and airy.

Tips:

- Preheat your oven to 375°F (190°C) and place the oven rack in the lower third of the oven to ensure even baking.

- Ensure all ingredients are at room temperature for better blending and smoother batter.

- Butter and flour your soufflé dish thoroughly to help the soufflé rise evenly and prevent sticking.

- When separating the eggs, make sure no yolk gets into the whites, as this can prevent them from whipping up properly.

- Whip the egg whites until they form stiff but not dry peaks to help the soufflé achieve maximum volume.

- Fold the egg whites into the cheese mixture gently to retain as much air as possible.

- Avoid opening the oven door while baking, as this can cause the soufflé to deflate.

Making a classic cheese soufflé may take a bit of practice, but with these tips and careful attention to the process, you'll be rewarded with a beautifully risen, flavorful dish that will impress anyone at the table. Remember to serve your soufflé immediately after baking to enjoy its light, airy texture at its best. Bon appétit!

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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