Print

Fluffy Cheese Soufflé Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

This classic Cheese Soufflé recipe delivers a light, airy, and indulgently cheesy dish perfect for brunch or a sophisticated dinner starter. Made with simple ingredients like eggs, cheese, butter, and milk, it’s a comforting yet elegant dish that puffs up beautifully when baked to golden perfection.

Ingredients

Scale

Base Ingredients

  • 4 large eggs, separated
  • 1 cup grated Gruyère cheese
  • 2 tablespoons unsalted butter, plus extra for greasing
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • Salt to taste
  • Freshly ground black pepper to taste
  • A pinch of cayenne pepper (optional)

Instructions

  1. Prepare the soufflé base: Preheat your oven to 375°F (190°C). Butter a 4-cup souffle dish generously to prevent sticking. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of all-purpose flour and cook for about 1-2 minutes to form a roux, making sure it doesn’t brown. Gradually whisk in 1 cup of milk, continuing to whisk until the mixture thickens into a smooth béchamel sauce. Remove from heat and season with salt, black pepper, and cayenne pepper if using. Stir in the grated Gruyère cheese until melted and well combined. Let the mixture cool slightly.
  2. Prepare the egg whites: In a clean, dry bowl, beat the 4 egg whites using an electric mixer until stiff peaks form. This step is critical to achieve the soufflé’s signature airy texture. Make sure the whites are firm but not dry.
  3. Combine egg yolks and base: Beat the 4 egg yolks lightly and then stir them carefully into the cooled cheese sauce until well incorporated.
  4. Fold in egg whites: Gently fold one-third of the beaten egg whites into the cheese sauce to lighten it. Then carefully fold in the remaining egg whites, being careful not to deflate the mixture.
  5. Bake the soufflé: Pour the mixture into the prepared soufflé dish and place it in the preheated oven. Bake for 25-30 minutes or until the soufflé is puffed up, golden brown on top, and set in the center. Avoid opening the oven door during baking to prevent collapse.
  6. Serve immediately: Once baked, serve the soufflé right away to enjoy its full puff and delicate texture.

Notes

  • Use room temperature eggs for better volume when whipping egg whites.
  • Do not open the oven door during baking to prevent the soufflé from collapsing.
  • Gruyère is traditional, but you can substitute with other melting cheeses like Comté or sharp Cheddar.
  • Soufflés are best served immediately as they tend to deflate once out of the oven.

Keywords: cheese soufflé, French recipe, baked cheese dish, elegant appetizer, brunch recipe

Find it online: https://zestywithzane.com/fluffy-cheese-souffle-recipe/