Cheese Soufflé


Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites.

All that's left to do is place in a well-buttered and floured oven.
134 K 4.1/5 (27 reviews)
Grade this recipe:
Keywords:
Last modified on: June 13th 2024
For 5 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 4 min.
Cooking: 30 min.
All in all: 1 hour 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Cheese Soufflé
Separate the whites and yolks of 6 eggs.

Put the whites into a food mixer bowl.

Stage 2 - 10 min.
Cheese Soufflé
Bring 250 ml whole milk to the boil with 1 pinch grated nutmeg in a pan. Take off the heat as soon as it boils.

Stage 3 - 5 min.
Cheese Soufflé
Melt 50 g butter in another pan over low heat.

Stage 4 - 5 min.
Cheese Soufflé
Next add 50 g flour all at once, salt and pepper, then stir constantly for 1 minute using a soft spatula or wooden spatula. This mixture is the "roux" and should not be allowed to brown.

Stage 5 - 5 min.
Cheese Soufflé
Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...

Stage 6
Cheese Soufflé
...until the sauce is thick.

If this looks familiar, it's because you have just made a classic bechamel sauce.

Stage 7 - 2 min.
Cheese Soufflé
Remove from the heat, add 150 g grated cheese...

Stage 8 - 3 min.
Cheese Soufflé
...and mix well.

Stage 9 - 5 min.
Cheese Soufflé
Check that the mixture is not too hot (you should be able to hold your finger in it); if not, leave to cool for a while longer.

Then add the egg yolks 2 at a time, mixing thoroughly at each stage.

Stage 10
Cheese Soufflé
The mixture should now be very smooth.

Preheat the oven to 360°F (180°C).

Stage 11 - 5 min.
Cheese Soufflé
Beat the egg whites until stiff.

Stage 12 - 1 min.
Cheese Soufflé
Tip 1/4 of the beaten whites into the mixture.

Stage 13 - 4 min.
Cheese Soufflé

Stage 14 - 2 min.
Cheese Soufflé
Then tip this onto the rest of the egg whites...

Stage 15 - 5 min.
Cheese Soufflé
And fold in gently.

It doesn't really matter if there are a few lumps of white that are not completely mixed in.

Stage 16 - 5 min.
Cheese Soufflé
Butter the dish and dust with flour, as shown in this video.

Stage 17 - 2 min.
Cheese Soufflé
Pour the mixture into the dish until no more than 2/3 full.

Stage 18 - 30 min.
Cheese Soufflé
Bake for about 30 minutes, until the soufflé is well risen and nicely browned.

Stage 19
Cheese Soufflé
Serve immediately with a green salad, for example, a few herbs and a good French dressing (vinaigrette).
Remarks
Here are the main points to watch if you want to make a successful soufflé: :
  1. The roux must not be allowed to brown (don't overcook it)
  2. The mixture must not be too hot when you add the egg yolks (or they will cook)
  3. The whites must be beaten until they are quite stiff
  4. The dish should be buttered well, then dusted with flour
  5. The dish should have sloping sides (to allow the soufflé to swell and rise during cooking)

For a professional touch you can give the soufflé a flat, smooth top by smoothing the surface with a palette-knife before baking and begin the cooking with 3 minutes under the grill.

As for the cheese, I prefer Comté, but you can use whatever you choose, even a mixture.
Keeping: A soufflé does not keep.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %70 RDI=7 %130 RDI=20 %1,860 RDI=90 %7,800 RDI: 90 %
Per 100 g10 RDI=4 %8 RDI=1 %20 RDI=2 %220 RDI=10 %930 RDI: 10 %
Per person20 RDI=7 %10 RDI=1 %30 RDI=4 %370 RDI=20 %1,560 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk, Gluten
How much will it cost?
  • For 5 people : 3.20 €
  • Per person : 0.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Leek and broccoli "à la flamande"
Leek and broccoli "à la flamande"
Leeks "à la flamande" (Flemish style) are traditionally served with melted butter mixed with chopped hard-boiled eggs. In this version with broccoli, the vegetables are steamed and the sauce is pepped up with a little mustard.
December 12th 202134 K 45 min.
Calissons
Calissons
Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.
February 12th 2012145 K 53.3 1 hour 30 min.
Sausage buckwheat pancakes
Sausage buckwheat pancakes
This sausage pancake recipe is one of the better-known ways of using buckwheat pancakes. You will find it on the menu of all good French crêperies, but it is easy to make at home.
February 26th 2012129 K4.5 1 hour 30 min.
Rillons de Tours
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
July 30th 2016223 K4.4 2 hours 20 min.
Salmon and Spinach Gratin
Salmon and Spinach Gratin
This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.
January 27th 201666 K4.3 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted on this recipe
  • Looks delicious jh, I've always wanted to make a Soufflé. With these instructions, I just may be able to "wing" it! Thanks for sharing...
    Posted by Louise september 11th 2013 at 14:21 n° 1

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page