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.
122K 4.1/5 based on 27 reviews
Grade this recipe:

Last modified on: June 13th 2024

Keywords for this recipe:
For 5 people, you will need:

Change to the quantities for: 5 people 10 people 15 people
How long will 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 ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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).
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.
A soufflé does not keep.
Home made.
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).
Possible allergens in this recipe: Egg, Milk, Gluten
How much will it cost?
  • For 5 people : 3.17 €
  • Per person : 0.63 €

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
Stewed apple (compote)
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)
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.
91K4.2 33 min. February 2nd 2014
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
325K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
349K4.0 1 hour 11 min. February 21th 2011
Epiphany galette
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.
278K 24.5 3 hours 8 min. January 6th 2021
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)

Your first name or nickname
Your e-mail
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 , you will receive a e-mail for each new recipe published on the site.

Back to top of page