Cheese Soufflé
A soufflé - one of those dishes with a reputation for being tricky to get right. In fact, it's not as difficult as all that. The important thing is to break the process down into stages: start by making the bechamel sauce, add some cheese (this turns it into a Mornay sauce), then add the egg yolks and, finally, gently incorporate the beaten egg whites.
Then it just needs to be baked in a dish that has been buttered and dusted with flour.
Then it just needs to be baked in a dish that has been buttered and dusted with flour.
Last modified on: September 11th 2013
Keywords for this recipe:For 5 people, you will need:
- 1
6 eggs - 2
250 ml whole milk - 3
1 pinch grated nutmeg - 4
50 g butter - 5
50 g flour - 6
150 g grated cheese - 7 1 tablespoon butter
- 8 1 tablespoon flour
- 9
salt - 10
pepper - Total weight: 839 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 4 min. | 30 min. | 1 hour 34 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 10 min.
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.
Melt 50 g butter in another pan over low heat.
Stage 4 - 5 min.
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.
Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...
Stage 6
...until the sauce is thick.
If this looks familiar, it's because you have just made a classic bechamel sauce.
If this looks familiar, it's because you have just made a classic bechamel sauce.
Stage 7 - 2 min.
Remove from the heat, add 150 g grated cheese...
Stage 8 - 3 min.
...and mix well.
Stage 9 - 5 min.
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.
Then add the egg yolks 2 at a time, mixing thoroughly at each stage.
Stage 10
The mixture should now be very smooth.
Preheat the oven to 360°F (180°C).
Preheat the oven to 360°F (180°C).
Stage 11 - 5 min.
Beat the egg whites until stiff.
Stage 12 - 1 min.
Tip 1/4 of the beaten whites into the mixture.
Stage 13 - 4 min.
And fold in gently.
Stage 14 - 2 min.
Then tip this onto the rest of the egg whites...
Stage 15 - 5 min.
And fold in gently.
It doesn't really matter if there are a few lumps of white that are not completely mixed in.
It doesn't really matter if there are a few lumps of white that are not completely mixed in.
Stage 16 - 5 min.
Butter the dish and dust with flour, as shown in this video.
Stage 17 - 2 min.
Pour the mixture into the dish until no more than 2/3 full.
Stage 18 - 30 min.
Bake for about 30 minutes, until the soufflé is well risen and nicely browned.
Stage 19
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: :
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.
- The roux must not be allowed to brown (don't overcook it)
- The mixture must not be too hot when you add the egg yolks (or they will cook)
- The whites must be beaten until they are quite stiff
- The dish should be buttered well, then dusted with flour
- 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,862 Kcal or 7,796 Kj | 90 gr | 74 gr | 133 gr |
| 93 % | 35 % | 7 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 222 Kcal or 929 Kj | 11 gr | 9 gr | 16 gr |
| 11 % | 4 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 372 Kcal or 1,557 Kj | 18 gr | 15 gr | 27 gr |
| 19 % | 7 % | 1 % | 4 % |
How much will it cost?
- For 5 people : 3.17 €
- Per person : 0.63 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Pistachio ice cream, Peach and verbena feuilleté, Rice pudding with fruit and nuts, Gâteau Basque , Pistachio confectioner's custard, ... All |
 | Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Soufflée omelette with cheese, Sausage buckwheat pancakes, Smoky potato and potimarron gratin, Algerian brik rolls, Endives , ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Winemaker's toast, Filet mignon with asparagus, Turban of sole with langoustines, Sweetcrust pastry (pâte sablée), Parcels of fish fillet in spinach, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Tomato tatin, Toffee apple upside-down cake, Breton sablé biscuit dough, Franche-Comté sticks, ... All |
Other recipes you may also like
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.2.4M 14.8 1 hour 13 min. November 8th 2017
Welsh (French Welsh Rarebit)
This is a French version (as served in brasseries in northern France) of the traditional Welsh rarebit. It contains boiled ham as well as the usual toasted bread and Cheddar cheese melted in beer.76K3.7 33 min. February 2nd 2014
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.298K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.329K4.0 1 hour 11 min. February 21th 2011
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.256K 24.5 3 hours 8 min. January 6th 2021
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-12-04)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Your 1 comments or questions 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.
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.