Cheese Soufflé


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.
76,591 14.2/5 for 26 ratings
Grade this recipe:

Last modified on: September 11th 2013

For 5 people, you will need:

Change those ingredients for: 5 people 10 people 15 people

How long does it take?

Time required for this recipe:
PreparationCookingStart 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 a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

A soufflé does not keep.

Step by step recipe


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

Put the whites into a food mixer bowl.

Stage 2 - 10 min.
Cheese Soufflé : Photo of step #2
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 : Photo of step #3
Melt 50 g butter in another pan over low heat.

Stage 4 - 5 min.
Cheese Soufflé : Photo of step #4
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 : Photo of step #5
Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...

Stage 6
Cheese Soufflé : Photo of step #6
...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 : Photo of step #7
Remove from the heat, add 150 g grated cheese...

Stage 8 - 3 min.
Cheese Soufflé : Photo of step #8
...and mix well.

Stage 9 - 5 min.
Cheese Soufflé : Photo of step #9
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 : Photo of step #10
The mixture should now be very smooth.

Preheat the oven to 360°F (180°C).

Stage 11 - 5 min.
Cheese Soufflé : Photo of step #11
Beat the egg whites until stiff.

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

Stage 13 - 4 min.
Cheese Soufflé : Photo of step #13

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

Stage 15 - 5 min.
Cheese Soufflé : Photo of step #15
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.
Butter the dish and dust with flour, as shown in this video.

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

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

Stage 19
Cheese Soufflé : Photo of step #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: :
  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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,862 Kcal or 7,796 Kj90 gr74 gr133 gr
93 %35 %7 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
222 Kcal or 929 Kj11 gr9 gr16 gr
11 %4 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
372 Kcal or 1,557 Kj18 gr15 gr27 gr
19 %7 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Pistachio confectioner's custard, Potimarron and leek soup, Italian hot chocolate , Caramelized pear custard tart, Pistachio custard tart, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Spinach and hard-boiled egg gratin, Potimarron (chestnut pumpkin) "au gratin", Quiche Lorraine, Breton Pie, Potato and broccoli gratin, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sautéd broccoli with ham, How to prepare cockles, Fillets of sole Dieppoise, Harvest Gratin, Turban of sole with langoustines, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Béarnaise sauce, Moist chocolate cake, Tomato foccacia, Provençal colombier for Pentecost, Milk rolls, ... All

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