Main Course

Classic Cheese Soufflé

Name: Classic Cheese Soufflé
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: french
Ingredients: 30 g unsalted butter plus extra for greasing; 30 g all-purpose flour; 240 ml whole milk warmed; 3 pcs egg yolk; 4 pcs egg white; 100 g gruyere cheese grated; 20 g parmesan cheese grated, plus extra for dusting; 0.5 tsp dijon mustard; 0.25 tsp nutmeg freshly grated; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.25 tsp cream of tartar

This airy and elegant cheese soufflé is a delightful main course, perfect for a special occasion or a comforting meal. It features a rich béchamel base folded with egg yolks and stiffly beaten egg whites, creating a light, puffy texture.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 300 kcal

Allergen information: may contain eggs, gluten, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

30 gunsalted butter, plus extra for greasing
30 gall-purpose flour
240 mlwhole milk, warmed
3 pcsegg yolk
4 pcsegg white
100 ggruyere cheese, grated
20 gparmesan cheese, grated, plus extra for dusting
0.5 tspdijon mustard
0.25 tspnutmeg, freshly grated
0.5 tspsalt
0.25 tspblack pepper, freshly ground
0.25 tspcream of tartar

Equipment

saucepan · soufflé dish · spatula · baking sheet · electric mixer · mixing bowls · whisk

The method

Step by step

1
Preheat your oven to 190°C (375°F). Butter a 1.5-liter soufflé dish generously and dust it with some of the grated parmesan cheese.
About 5 min
Cook’s note: Ensure the dish is well-buttered and coated to help the soufflé rise without sticking.
2
In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
About 2 min
Cook’s note: Do not let the roux brown; it should remain pale.
3
Gradually whisk in the warmed whole milk, a little at a time, until the mixture is smooth and thick. Continue to cook for a few minutes until the béchamel sauce coats the back of a spoon.
About 5 min
Cook’s note: Warming the milk beforehand helps prevent lumps in the sauce.
4
Remove the béchamel from the heat. Stir in the egg yolks one at a time, mixing well after each addition. Then, fold in the gruyere cheese, remaining parmesan cheese, dijon mustard, nutmeg, salt, and black pepper.
About 3 min
Cook’s note: Ensure the béchamel has cooled slightly before adding egg yolks to prevent them from scrambling.
5
In a separate clean, dry bowl, beat the egg whites with the cream of tartar using an electric mixer until they form stiff, glossy peaks.
About 4 min
Cook’s note: Make sure your bowl and beaters are completely grease-free for best results.
6
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions until just combined, being careful not to deflate the mixture.
About 3 min
Cook’s note: Use a spatula and a gentle, upward folding motion to preserve the air in the egg whites.
7
Pour the soufflé mixture into the prepared soufflé dish. Place the dish on a baking sheet.
About 1 min
Cook’s note: Fill the dish to about three-quarters full.
8
Bake for 30 minutes, or until the soufflé is puffed, golden brown, and set in the center. Avoid opening the oven door during the first 20 minutes of baking.
About 30 min
Cook’s note: The soufflé will be delicate, so serve immediately once out of the oven.

Per serving

Nutrition

56%Score

Calories: 299.8kcal
Protein: 17.7g
Carbs: 9.6g
Fat: 21.1g
Fibre: 0.3g
Sugar: 3.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Soufflé is best eaten immediately and does not store well.