- Dish type
- Starters with eggs
This souffle recipe is deceptive - it is actually very easy to make. Cooking a soufflé simply requires some time and attention as you will need to watch the soufflé whilst it's in the oven. Use Gruyere as stated, or try another cheese - Emmental also works well!
88 people made this
- 30g butter
- 3 tablespoons flour
- 250ml milk
- 200g grated Gruyere cheese
- 3 eggs, separated
MethodPrep:10min ›Cook:35min ›Ready in:45min
- Preheat oven to 180 C / Gas 4.
- In a medium saucepan, melt the butter then add the flour. Stir until the mixture starts forming a ball then slowly stir in the milk.
- Add the grated Gruyere, and cook on low heat for 5 minutes. Remove from the heat. Add the beaten yolks to the mixture.
- In a medium bowl, whisk the egg whites until stiff then gradually add them to the cheese mixture.
- Butter a large soufflé dish, add the mixture then bake in a preheated oven for 30 minutes
- Serve immediately as the soufflé might collapse if you wait for too long.
Reviews & ratingsAverage global rating:(10)
Reviews in English (1)
Very easy , very tasty, will do it again-16 Jan 2014
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As I was scrolling through TikTok the other day, I came across this fabulous couple making some incredible recipes. Love their content. Check them out on Instagram! Needless to say, credit for this recipe goes to them. However, technique is all on those of you willing to try it out! So much easier than you may think. The key to getting this Cheese Soufflé to puff up perfectly will be to beat the eggs whites to super stiff peaks and fold into the batter, very gently. You got this. I promise.
It is also very important to use quality ingredients. Do not skimp on quality when it comes to using fresh eggs, freshly grated Parmesan cheese and an amazing Gruyeré. Love farm fresh eggs I have been able to get at my local farmer’s market. If you do not know this by now, I have an aversion to chives and green onions. The original recipe calls for chives instead of fresh chopped parsley. Feel free to use them if you so desire!
HOW TO MAKE CHEESE SOUFFLÉ
Preheat oven to 400 degrees. Melt the three tablespoons of butter in a medium pan. Add in the flour and whisk for a minute or so to combine, and cook off the raw flour taste. Slowly, pour in the milk. Whisk until the mixture is free from clumps.
Turn off the heat and add in the Gruyeré cheese, fresh chopped parsley (or chives), Dijon mustard and egg yolks. Season well with kosher salt and black pepper. Gently whisk to combine.
In a separate bowl, combine the egg whites with the cream of tartar. Beat to stiff peaks. Gently fold the egg whites into the cheese mixture. Do this in three stages so as not to break the whites. Notice how nice and fluffy.
Line the ramekin (I used one like this, click here), on all sides, with the butter. Note, you could also use smaller ramekins for individual Cheese Soufflés. However, be sure to adjust the baking time. Sprinkle the insides of the ramekin with the Parmesan cheese. Keep in mind to use a microplane to grate the Parmesan.
Very gently, pour the Cheese Soufflé mixture into the Parmesan-lined ramekin. Create a water bath. Place the ramekin into the water. Simply enough, I just used a baking sheet filled with water about halfway. Bake for at least twenty minutes. If you notice that the top of the Cheese Soufflé is browning too much on top, turn down the heat. My oven tends to bake “hot.” I had to adjust the temperature to 375 for the last five minutes so as not to burn the top and to also ensure the soufflé was cooked through.
TO FINISH AND SERVE THE CHEESE SOUFFLÉ
Cheese Soufflé is one of those dishes you will want to serve immediately. All soufflés have a tendency to fall once they are removed from the oven. They are truly a work of art! As mentioned earlier, serve for breakfast, brunch, as a side dish or even as a meal. You are really going to enjoy the flavor and texture. The soft, pillow-like feel on your mouth is heavenly.
I am thinking of possibly trying my hand at a sweet soufflé next time. A chocolate soufflé sounds like a divine French dessert. Thoughts?
If you enjoy French cooking and food, try out my recipes for Asparagus Gruyeré Quiche and Croque Madame.
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- ¼ cup (1/8 lb.) butter
- ¼ cup all-purpose flour
- 1 ¼ cups milk
- ¼ teaspoon cayenne
- ¼ teaspoon salt
- 1 ½ cups shredded sharp cheddar, pepper jack, or Gruyère cheese (6 oz.)
- 6 large eggs, separated
- ¼ teaspoon cream of tartar
Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan.
In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat.
Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth.
In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended.
Scrape the batter into the prepared soufflé dish (or dishes). If the dish is more than 3/4 full, use foil collar (see "Crowning Glory," below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking.
Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large soufflé, 15 to 20 minutes for small ones. Serve immediately, scooping portions from single soufflé with a large spoon.
Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it's less full, the soufflé may not rise over the rim. If it's more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here's how to make one.
Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.
Why is My Cheese Souffle Too Soft?
Runny bechamel sauce can also contribute to your souffle being too soft and not firm enough to hold its shape. So it's best to make sure your bechamel sauce is nice and thick before adding the rest of the ingredients. It should coat the back of a spoon.
STEP#3: Add the Cheese and the Yolks
Then it's time to add the cheese. It will melt easily as you whisk it into the warm bechamel sauce.
The best cheese to use for this is Swiss cheese in my opinion because I like the bite it provides but you could also try this with blue cheese or goat cheese and even cheddar.
- 4-6 Small tart pans, muffin tins, or small shallow oven-safe bowls. (I used 1 small four-inch Fire King oven-safe bowl and 5 (holes or slots) in my cast iron muffin pan.)
- 1 Medium bowl (At least a two cup-sized microwavable bowl.)
- 1/2 cup measuring cup
- 3/4 cup measuring cup
- 1 tbsp measuring spoon
- 1 small bowl
- Box grater (If your cheese isn't already grated/shredded.)
- Rolling pin
- 1 knife or pizza cutter to cut puff pastry
- Parchment paper. Optional, not necessary, but helpful.
- Pastry brush. Optional, you can use your fingertip instead.
- 2 Potholders
- Cooling rack
- Tongs, spoons, or forks to remove soufflés from the pans.
This Cheese Soufflé is Surprisingly Easy To Make
Use 1 teaspoon of the butter to grease the inside of a 1½-quart baking or soufflé dish. Sprinkle with the grated Parmesan and rotate the dish to coat the inside. Store in the refrigerator until ready to use.
In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour and whisk to form a smooth paste. Slowly add the milk, whisking constantly to avoid lumps. Bring to a simmer and remove from the heat. Whisk in the mixed cheese, cayenne, and salt until smooth.
Meanwhile, whisk the 3 egg yolks in a medium bowl. Whisk in the warm sauce, a little at a time to avoid cooking the egg. Whisk constantly until all of the warm mixture is mixed into the egg. Set aside to cool to room temperature. Preheat the oven to 375°F.
Using a hand mixer, beat the 4 egg whites and the cream of tartar on high speed until stiff peaks form. They should be opaque and shiny, not dry. Fold 1/4 of the whites into the cheese mixture to lighten slightly. Fold the remaining whites into the cheese mixture in 2 batches, being careful not to overmix and deflate the whites it’s okay if there are a few remaining streaks.
Pour the mixture into the prepared dish and place the dish on a rimmed baking sheet. Place the tray in the preheated oven for 25 to 30 minutes or until puffed and golden. It should be firm but still jiggle slightly. Serve immediately.
Cheese Soufflé: Stir 1 cup (250 mL) grated Swiss cheese and 2 tbsp (30 mL) chopped green onions into sauce mixture.
Crab Soufflé: Stir 1 drained can (6 oz/170 g) crab meat, 1/2 tsp (2 mL) dried thyme, 1/2 tsp (2 mL) curry powder, and 1/4 tsp (1 mL) garlic salt into sauce mixture.
Vegetable Soufflé: Stir 1 cup (250 mL) cooked shredded carrot, 1/2 cup (125 mL) grated Cheddar cheese, and 1/4 tsp (1 mL) dried dillweed into sauce mixture.
Never add egg yolks to a hot sauce all at once as they may begin to coagulate too rapidly and form lumps.
It's easier to separate the white from the yolk when an egg is cold.
A small funnel can be used for separating egg whites from yolks. Place the funnel over a measuring cup. Crack the egg over the funnel. The white will run through and the yolk will remain in the funnel.
To make a collar for a soufflé if needed, cut a strip of aluminum foil, double thickness, 4 inches (10 cm) wide and long enough to go around the dish, allowing for at least a 3-inch (8 cm) overlap. Wrap it around the outside of the dish and fasten with string. The collar should extend 2 to 3 inches (5 to 8 cm) above the rim of the dish.
Cheese SouffleSouffle au fromage
Prep time: 25 min
Bake time: 30 min
- 4 large eggs, plus 1 large egg white
- 1/4 cup butter (2 ounces)
- 1/4 cup flour
- 1 1/2 cups milk
- 6 ounces cheese (about 2 cups shredded)
- 1/4 teaspoon nutmeg
- salt and pepper
- 1/2 teaspoon cream of tartar
- Separate the eggs. Begin by separating the eggs. Place the egg whites in a very clean metal mixing bowl, and the egg yolks in a small bowl. Allow the eggs to come to room temperature for about 20 minutes.
- Prep work. Preheat the oven to 400°F (200°C). Shred the cheese if necessary. In the microwave, melt a teaspoon of butter in a two quart souffle dish. Use a pastry brush to thoroughly coat the sides and bottom of the dish with melted butter.
- Make the bechamel. Melt the butter in a medium sized sauce pan on medium heat. When it is melted, stir in the flour with a wooden spoon. Cook, stirring frequently, for two minutes or until the mixture is foamy. Add the milk, slowly at first and stirring after each addition to keep lumps from forming. After you've added about half the milk, you can just pour in the rest.
- Add cheese, cool, and add egg yolks. Heat the sauce for several minutes until it is thickened and almost boiling. Lower the heat and stir in nutmeg and season to taste with salt and pepper. Stir in the cheese, adding a bit at a time and stirring until blended after each addition. Remove from heat and allow to cool for 10 minutes. After 10 minutes, mix in the egg yolks.
- Beat the egg whites. Using a hand mixer with whisk attachment, beat the egg whites with the cream of tartar until they are stiff and glossy.
- Fold in the egg whites. Blend 1/4 of the egg whites into the cheese sauce to lighten it for the folding process. Place the rest of the egg whites on top of the lightened sauce and use a rubber spatula to cut in the egg whites and fold over the sauce. Turn the pan a little and continue cutting, folding and turning until the egg whites are blended with the sauce. Don't over blend, about a minute should do it.
- Bake. Pour the batter into the prepared souffle dish and place the dish in the preheated (400°F - 200°C) oven. Bake for 30 minutes - no peeking. Remove from the oven and serve immediately.
- You can also make this recipe in individual ramekins. It makes enough for 6 serving sized ramekins. Reduce the baking time to 18 minutes.
- You can prepare the bechamel sauce in advance, just make sure it is at room temperature when you fold in the egg whites.
Cheese Souffle Recipe Variations
Breadcrumbs. Coating the sides of the souffle dish with fine breadcrumbs (or Parmesan cheese too) gives the egg whites something to grip on to and the souffle should rise further.
Herbs: Add several tablespoons of finely chopped herbs such as chives or parsley to the cheese mixture after it has cooled.
Seasonings: Pep up your cheese souffle recipe with a little mustard, Worcestershire, or cayenne pepper. Al of these can be added to the cheese mixture after it has cooled.
The Kitchy Kitchen
If soufflés had a spirit animal, it would be an indoor house cat. They’re warm and fluffy and perfect when they’re perfect, but when they decide on a whim to not be perfect, they’re clumsy, capricious ninjas, destroying your furniture. That’s not to say that a soufflé will destroy your couch, but it can definitely ruin a dinner party by falling into a heap.
Not with this soufflé. This, my friends, is a béchamel soufflé, which means that it will rise to crusty, savory, wonderful proportions, and the best part – you can make it ahead. I KNOW. A make ahead soufflé? Whaaaatttt? It’s true. You can whip this up, pop it in the dish, and let it hang out in the fridge for a day and then bake it off. It’s wonderful.
This is a crazy simple version, but feel free to play around with it. Imagine a bacon, cheddar, jalapeño version!
6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
6 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
3 tablespoons minced fresh chive blades
Preheat the oven to 400 degrees F.
In a medium sized pot over medium heat, melt the 6 tablespoons of butter and add the flour, stirring and cooking for about a minute, until it smells nutty. Add about 2 tablespoons of milk at a time, whisking to combine. At first it’ll be super thick, but just keep adding liquid and stirring. You should end up with a thick, velvety sauce. If a little thin, cook and stir it for a few minutes until it reduces, or if too thick, add a little more milk. Take the sauce off the heat and season with salt and pepper. Taste and adjust if needed.
Add the eggs, the cheese and the chives to the white sauce, and mix well to combine. Pour into the buttered dish and bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Serve immediately.
- 3 tablespoons unsalted butter, plus more for dishes
- 3 tablespoons all-purpose flour, plus more for dusting
- 1/2 cup whole milk, warm
- 4 ounces firm aged goat cheese, grated or coarsely chopped (about 1 1/2 cups)
- 1/4 teaspoon ground nutmeg
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 4 large eggs, separated
Preheat oven to 375 degrees. Butter four 1-cup souffle dishes. Dust with flour, and tap out excess.
Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt, and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among souffle dishes, filling to 1 inch from top. Place on a baking sheet, and bake until puffed and golden, 12 to 15 minutes. Serve immediately.