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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.
All that's left to do is place in a well-buttered and floured oven.
Last modified on: October 24th 2026
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: 825 grams
Times for this recipe
Preparation
1 hour 4 min.
Cooking
30 min.
All in all
1 hour 34 min.
When should you start or finish this recipe?
If you start now, at , you will finish around: ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Step 1 - ⌛ 5 min.
Step 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.
Step 3 - ⌛ 5 min.
Melt 50 g butter in another pan over low heat.
Step 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.
Step 5 - ⌛ 5 min.
Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...
Step 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.
Step 7 - ⌛ 2 min.
Remove from the heat, add 150 g grated cheese...
Step 8 - ⌛ 3 min.
...and mix well.
Step 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.
Step 10
The mixture should now be very smooth.
Preheat the oven to 360°F (180°C).
Preheat the oven to 360°F (180°C).
Step 11 - ⌛ 5 min.
Beat the egg whites until stiff.
Step 12 - ⌛ 1 min.
Tip 1/4 of the beaten whites into the mixture.
Step 13 - ⌛ 4 min.
And fold in gently.
Step 14 - ⌛ 2 min.
Then tip this onto the rest of the egg whites...
Step 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.
Step 16 - ⌛ 5 min.
Butter the dish and dust with flour, as shown in this video.
Step 17 - ⌛ 2 min.
Pour the mixture into the dish until no more than 2/3 full.
Step 18 - ⌛ 30 min.
Bake for about 30 minutes, until the soufflé is well risen and nicely browned.
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: :
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.
Source: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 11 g RDI=17 % | 8 g RDI=3 % | 16 g RDI=22 % | 219 kcal RDI=11 % | 918 kJ RDI=11 % |
| Per person | 18 g RDI=27 % | 13 g RDI=5 % | 27 g RDI=36 % | 362 kcal RDI=18 % | 1,514 kJ RDI=18 % |
| Whole recipe | 89 g RDI=137 % | 64 g RDI=24 % | 133 g RDI=182 % | 1,808 kcal RDI=90 % | 7,568 kJ RDI=90 % |
How much will it cost?
For 5 people
3.15 €
Per person
0.65 €
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)
Whole milk
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Grated cheese
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Butter
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Flour
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