I absolutely adore this soufflé recipe because it transforms simple ingredients into an impressive and deliciously cheesy masterpiece that makes me feel like a seasoned chef. Plus, the process of watching it rise in the oven is pure magic, offering an Instagram-worthy moment that satisfies both my taste buds and my love for culinary art.
I adore the soufflé’s rich, airy texture and the way it combines culinary finesse with simple ingredients. Two tablespoons of unsalted butter and 1 cup of whole milk make the base creamy.
Gruyère gives the dish a nutty depth, and a hint of nutmeg makes it even more delicious.
Ingredients
Butter (unsalted): Contributes flavor and richness; necessary for a proper roux.
All-purpose flour: Provides structure and assists in thickening sauces.
Whole Milk: Adds creaminess; delivers protein and calcium.
Gruyère Cheese: Provides a tasty, nutty saltiness; is a protein powerhouse.
Eggs: Supply backbone; enable soufflé to ascend and lift texture.
Parmesan Cheese: Provides umami, intensifies crust; extra protein.
Ingredient Quantities
- 2 tablespoons unsalted butter, plus more for greasing
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of nutmeg
- 4 large eggs, separated
- 1 cup grated Gruyère cheese
- 1/4 teaspoon cream of tartar
- 1/4 cup grated Parmesan cheese, for coating
Instructions
1. Your oven should be preheated to 400°F (200°C). A 4-cup souffle dish must be heavily coated with butter, then dusted with grated Parmesan cheese. Make sure to eliminate any excess.
2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for about 1 minute.
3. In a slow, steady stream, whisk the warmed milk into the mixture until smooth. Cook 2-3 minutes, stirring constantly, until the mixture thickens. Remove from heat and season with salt, pepper, and just a pinch of nutmeg.
4. In a small bowl, beat the egg yolks. Whisk them gradually into the warm sauce until smooth. Stir in the Gruyère cheese.
5. In another bowl, with an electric mixer, beat the egg whites and cream of tartar until stiff peaks form.
6. Lightening the cheese mixture with egg whites happens in two stages. Start with one-third of the egg whites and fold them into the cheese mixture. This is an essential step because it lightens the mixture, making it easier to fold in the remaining two-thirds of the egg whites. After the initial folding and mixing, gently work in the rest of the egg whites.
7. Put the mixture into the prepared souffle dish, and smooth the top with a spatula.
8. To help the souffle rise evenly, run your thumb around the inside edge of the dish.
9. Bake the souffle on a middle rack in the oven, placed on a baking sheet, for 25-30 minutes, until it is puffed up and displays a golden brown color.
10. For the utmost in fluffiness and enjoyment, serve immediately.
Equipment Needed
1. Oven
2. 4-cup souffle dish
3. Medium saucepan
4. Small bowl
5. Large bowl
6. Whisk
7. Electric mixer
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Baking sheet
FAQ
- Q: Can I use a different type of cheese instead of Gruyère?Q: Can I substitute Gruyère with another kind of cheese?
A: Yes, you can substitute Gruyère with another Swiss cheese type, like Emmental, or even Cheddar for a different flavor profile.
- Q: Do the eggs need to be at room temperature?Yes, having the eggs at room temperature helps them incorporate more easily and improves the texture of the souffle.
- Q: Is it necessary to use cream of tartar?The egg whites are held aloft because of what cream of tartar does. It stabilizes them. So when you’re using them in a recipe and they need to be stable, then cream of tartar is in your best interest. But if it’s not around, then using a splash of lemon juice will do the trick (sort of) and get you to where you need to go.
- Q: How do I prevent the souffle from collapsing?Avoid opening the oven door during baking, and serve the souffle immediately after baking—this way, all souffles will naturally deflate a bit after baking.
- Q: Can I prepare the souffle mixture in advance?B: To ensure the greatest rise and fluffiness, the souffle mixture is best baked immediately after preparation.
- Q: What can I serve with a cheese souffle?A cheese souffle pairs wonderfully with a crisp white wine or a light side salad.
Substitutions and Variations
You can use cheddar cheese instead of Gruyère cheese for a different flavor.
When you have run out of whole milk, you can use half-and-half or 2% milk in its place.
For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
In the absence of cream of tartar, use several drops of lemon juice or white vinegar.
Replace Parmesan cheese with Pecorino Romano for a far more intense flavor.
Pro Tips
1. Temperature Attention: Make sure your eggs are at room temperature before you begin. This allows for better volume when beating the egg whites, resulting in a lighter and fluffier soufflé.
2. Effortless Folding: When folding the egg whites into the cheese mixture, always use a gentle motion to avoid deflating the whites. A rubber spatula works best; use it to cut through the center and fold over, rotating the bowl as you go.
3. Cheese Choice: Freshly grate your Gruyère cheese to ensure it melts smoothly into the béchamel sauce. Pre-grated cheese often contains anti-caking agents that can affect the texture.
4. Strategic Baking: Place the soufflé dish on a preheated baking sheet. This helps the bottom of the soufflé rise more evenly and gives a better overall texture.
5. Serve Promptly: Soufflés wait for no one! Have your table set and guests ready before you take it out of the oven, as it begins deflating quickly after leaving the hot environment.
Cheese Souffle Recipe
My favorite Cheese Souffle Recipe
Equipment Needed:
1. Oven
2. 4-cup souffle dish
3. Medium saucepan
4. Small bowl
5. Large bowl
6. Whisk
7. Electric mixer
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Baking sheet
Ingredients:
- 2 tablespoons unsalted butter, plus more for greasing
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of nutmeg
- 4 large eggs, separated
- 1 cup grated Gruyère cheese
- 1/4 teaspoon cream of tartar
- 1/4 cup grated Parmesan cheese, for coating
Instructions:
1. Your oven should be preheated to 400°F (200°C). A 4-cup souffle dish must be heavily coated with butter, then dusted with grated Parmesan cheese. Make sure to eliminate any excess.
2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk continuously for about 1 minute.
3. In a slow, steady stream, whisk the warmed milk into the mixture until smooth. Cook 2-3 minutes, stirring constantly, until the mixture thickens. Remove from heat and season with salt, pepper, and just a pinch of nutmeg.
4. In a small bowl, beat the egg yolks. Whisk them gradually into the warm sauce until smooth. Stir in the Gruyère cheese.
5. In another bowl, with an electric mixer, beat the egg whites and cream of tartar until stiff peaks form.
6. Lightening the cheese mixture with egg whites happens in two stages. Start with one-third of the egg whites and fold them into the cheese mixture. This is an essential step because it lightens the mixture, making it easier to fold in the remaining two-thirds of the egg whites. After the initial folding and mixing, gently work in the rest of the egg whites.
7. Put the mixture into the prepared souffle dish, and smooth the top with a spatula.
8. To help the souffle rise evenly, run your thumb around the inside edge of the dish.
9. Bake the souffle on a middle rack in the oven, placed on a baking sheet, for 25-30 minutes, until it is puffed up and displays a golden brown color.
10. For the utmost in fluffiness and enjoyment, serve immediately.
