Description
This classic Cheese Soufflé recipe combines a light, airy meringue with a rich, savory cheese base to create an elegant and impressive dish. Perfect for brunch, lunch, or a sophisticated dinner, this soufflé features a blend of Gruyère and Cheddar cheeses for a deep, flavorful experience with a beautifully golden, puffed top.
Ingredients
Scale
Soufflé Base
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk, warmed
- 1/2 tsp Dijon mustard (optional)
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups grated cheese (Gruyère, Cheddar, or a combination)
- 4 large egg yolks
Meringue
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1 tbsp granulated sugar
For Preparation
- 1 tbsp unsalted butter (for greasing)
- 2 tbsp grated Parmesan cheese (for dusting)
Instructions
- Prepare the Soufflé Dish: Preheat your oven to 375°F (190°C). Butter a 6-cup soufflé dish (or two smaller individual dishes) with 1 tablespoon of unsalted butter. Then dust the dish evenly with 2 tablespoons of grated Parmesan cheese, tapping out any excess to help the soufflé rise evenly.
- Make the Soufflé Base: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of all-purpose flour and cook, whisking constantly, for 1 to 2 minutes to form a roux, which will be the base of your sauce.
- Incorporate Milk: Gradually whisk in 1 cup of warmed whole milk, smoothing out any lumps. Continue cooking and whisking until the mixture thickens, about 3 to 5 minutes, forming a smooth, thick béchamel sauce.
- Season and Add Cheese: Stir in 1/2 teaspoon of Dijon mustard (if using), 1/4 teaspoon ground nutmeg, salt, and freshly ground black pepper to taste. Remove the pan from heat and whisk in 1 1/2 cups grated cheese (Gruyère, Cheddar, or a combination) until the cheese melts and the mixture is smooth.
- Add Egg Yolks: Let the cheese mixture cool slightly before whisking in 4 large egg yolks, one at a time, ensuring each yolk is fully incorporated before adding the next. Set this base aside.
- Prepare the Meringue: In a separate, clean and dry bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually add 1 tablespoon granulated sugar while continuing to beat on high speed until stiff peaks form.
- Combine Meringue and Cheese Base: Gently fold a small portion of the stiff egg whites into the cheese mixture to lighten it. Then carefully fold in the remaining egg whites, being careful not to deflate the airy meringue. The mixture should remain light and fluffy.
- Fill and Smooth: Spoon the soufflé mixture into the prepared dish(es), filling up to the top. Smooth the surface gently with a spatula to create an even top.
- Bake the Soufflé: Place the soufflé on the middle rack of the preheated oven and bake for 25 to 30 minutes, or about 20 to 25 minutes for individual dishes, until puffed up, golden brown on top, and still slightly jiggly in the center.
- Serve Immediately: Serve the soufflé right away to enjoy the full puffed and airy texture, as it will begin to deflate after a few minutes. Optionally garnish with extra cheese before serving.
Notes
- Ensure all bowls and utensils used for whipping egg whites are completely clean and dry to achieve maximum volume in your meringue.
- Do not open the oven door while baking to prevent the soufflé from collapsing.
- The Dijon mustard is optional but adds a subtle tang that elevates the cheese flavor.
- For a different flavor profile, try substituting one of the cheeses with Parmesan or adding herbs like chives.
- Serve immediately after baking, as soufflés tend to deflate quickly once out of the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
