Cheese Soufflé

A recipe from
119K 14.1 September 11th 2013
Cheese Soufflé
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For 5 people, you will need:


PreparationCookingStart to finish
1 hour 4 min.30 min.1 hour 34 min.

Step by step recipe

1Separate the whites and yolks of 6 eggs.

Put the whites into a food mixer bowl.
Cheese Soufflé : etape 25
2Bring 250 ml whole milk to the boil with 1 pinch grated nutmeg in a pan. Take off the heat as soon as it boils.Cheese Soufflé : etape 25
3Melt 50 g butter in another pan over low heat.Cheese Soufflé : etape 25
4Next 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.Cheese Soufflé : etape 25
5Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...Cheese Soufflé : etape 25
6...until the sauce is thick.

If this looks familiar, it's because you have just made a classic bechamel sauce.
Cheese Soufflé : etape 25
7Remove from the heat, add 150 g grated cheese...Cheese Soufflé : etape 25
8...and mix well.Cheese Soufflé : etape 25
9Check 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.
Cheese Soufflé : etape 25
10The mixture should now be very smooth.

Preheat the oven to 360°F (180°C).
Cheese Soufflé : etape 25
11Beat the egg whites until stiff.Cheese Soufflé : etape 25
12Tip 1/4 of the beaten whites into the mixture.Cheese Soufflé : etape 25
13And fold in gently.Cheese Soufflé : etape 25
14Then tip this onto the rest of the egg whites...Cheese Soufflé : etape 25
15And fold in gently.

It doesn't really matter if there are a few lumps of white that are not completely mixed in.
Cheese Soufflé : etape 25
16Butter the dish and dust with flour, as shown in this video.Click to watch the video
17Pour the mixture into the dish until no more than 2/3 full.Cheese Soufflé : etape 25
18Bake for about 30 minutes, until the soufflé is well risen and nicely browned.Cheese Soufflé : etape 25
19Serve immediately with a green salad, for example, a few herbs and a good French dressing (vinaigrette).Cheese Soufflé : etape 25


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.
View this recipe :
May 22th 2024.