Classic Cheese Soufflé Recipe

By Muhammad Faizan

Classic Cheese Soufflé Recipe

Description

A cheese soufflé is a light, fluffy, savory dish made with a flavorful cheese base and beaten egg whites. When baked, it rises beautifully, creating a golden crust and a delicate, airy interior. It’s perfect as a side dish, brunch centerpiece, or light dinner.

Ingredients (Serves 4–6)

  • 3 tbsp (45 g) unsalted butter

  • 3 tbsp (30 g) all-purpose flour

  • 1 cup (240 ml) whole milk, warmed

  • 4 large eggs, separated

  • 1 cup (100 g) grated Gruyère cheese (or cheddar/parmesan mix)

  • 1/4 tsp cream of tartar (optional, helps stabilize egg whites)

  • Salt and pepper to taste

  • A pinch of nutmeg (optional)

  • Butter and grated cheese or breadcrumbs for coating the baking dish

Instructions

  1. Preheat the Oven
    Preheat to 375°F (190°C). Butter a medium soufflé or glass baking dish and sprinkle with grated cheese or breadcrumbs to help the soufflé rise evenly.

  2. Make the Base Sauce (Béchamel)

    • Melt butter in a saucepan over medium heat.

    • Add flour and stir for about 1 minute until smooth (do not brown).

    • Slowly add warm milk while whisking until thick and smooth.

    • Remove from heat and let cool slightly.

  3. Add Yolks and Cheese

    • Whisk in egg yolks one at a time.

    • Add grated cheese, salt, pepper, and nutmeg. Mix until cheese melts.

    • Set aside.

  4. Beat the Egg Whites

    • In a clean, dry bowl, beat egg whites (with cream of tartar if using) until stiff peaks form.

  5. Fold Together

    • Gently fold the egg whites into the cheese base, one-third at a time. Do not overmix—some white streaks are fine.

  6. Bake

    • Pour the mixture into the prepared dish.

    • Bake for 25–30 minutes, until puffed and golden brown.

    • Serve immediately, as soufflés begin to deflate after a few minutes out of the oven.

Notes & Tips

  • Cheese Options: Gruyère gives a nutty flavor, while cheddar offers a sharper taste. You can also mix cheeses.

  • Avoid Opening the Oven: The soufflé may collapse if disturbed early during baking.

  • Timing: Prepare all ingredients in advance; once egg whites are beaten, work quickly.

  • Serving Tip: Serve directly from the oven for best height and texture.

Nutritional Info (Per Serving, Approx.)

  • Calories: 280

  • Protein: 14 g

  • Fat: 22 g

  • Carbohydrates: 6 g

  • Calcium: 220 mg

Benefits

  • High in Protein: Eggs and cheese provide a protein-rich meal.

  • Calcium Boost: Excellent source of calcium for bone health.

  • Versatile: Works as a main or side dish.

  • Elegant Presentation: Impresses guests with minimal effort.

Q&A

Q: Why did my soufflé deflate after baking?
A: It’s natural! Soufflés rely on steam and air from beaten egg whites—once cooled, they lose volume.

Q: Can I make it ahead?
A: You can prepare the base in advance, but fold in the egg whites right before baking.

Q: Can I make it gluten-free?
A: Yes. Substitute flour with cornstarch or a gluten-free flour blend.

Q: Can I freeze it?
A: Soufflés don’t freeze well; they’re best enjoyed fresh out of the oven.

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