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.
- 06 Mar 2025
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 5 Ingredients
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:
Instructions:
- 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.
- 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.
- 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.
- 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.
- Add the grated cheddar cheese to the thickened milk mixture and stir until the cheese melts completely and the mixture is smooth.
- Gradually add the egg yolks to the cheese mixture, stirring continuously until fully incorporated. Let the mixture cool slightly.
- Using an electric mixer, beat the egg whites until they hold stiff peaks.
- Be careful not to overbeat; the whites should still be glossy.
- 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.
- 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.
- 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 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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