Cooking-ez.com

1,008 easy and fully explained recipes, with 12,258 photos and 79 videos

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.
54,046 14.3/5 for 24 ratings
Grade this recipe:

Last modified on: September 11th 2013

For 5 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
1 hour 4 min.30 min.1 hour 34 min.
Preservation:
A soufflé does not keep
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...

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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Yeast-based flaky dough (for croissants), Potimarron and leek soup, Rice pudding (riz au lait), Panna cotta, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Layered Leek and Egg Gratin , Smoky potato and potimarron gratin, Spinach and hard-boiled egg gratin, Bolognaise lasagne, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: French Family Cake, Béarnaise sauce, Flaky chocolate brioche, Smooth mixed vegetable soup, Bechamel sauce, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Plain cake, Pesto crackers, Kouign-amann brioche, Flaky chocolate brioche, Mouna, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-06-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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 email 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