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.
1 hour 35 min.
Average
15 people
10 IngredientsLast modified on: June 13th 2024
For 15 people, you will need:
- 1
18 eggs - 2
750 g whole milk - 3
3 pinches grated nutmeg - 4
150 g butter - 5
150 g flour - 6
450 g grated cheese - 7 3 tablespoons butter
- 8 3 tablespoons flour
- 9
salt - 10
pepper - Total weight: 2,520 grams
Change measures:
Times for this recipe
Preparation: 1 hour 4 min.
Cooking: 30 min.
All in all: 1 hour 35 min.
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
Stage 1 - 5 min.
Stage 2 - 10 min.
Bring 750 g whole milk to the boil with 3 pinches grated nutmeg in a pan. Take off the heat as soon as it boils.
Stage 3 - 5 min.
Melt 150 g butter in another pan over low heat.
Stage 4 - 5 min.
Next add 150 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.
Still over low heat, pour in the hot milk in a trickle while whisking to mix thoroughly...
Stage 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.
Stage 7 - 2 min.
Remove from the heat, add 450 g grated cheese...
Stage 8 - 3 min.
...and mix well.
Stage 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.
Stage 10
The mixture should now be very smooth.
Preheat the oven to 360°F (180°C).
Preheat the oven to 360°F (180°C).
Stage 11 - 5 min.
Beat the egg whites until stiff.
Stage 12 - 1 min.
Tip 1/4 of the beaten whites into the mixture.
Stage 13 - 4 min.
And fold in gently.
Stage 14 - 2 min.
Then tip this onto the rest of the egg whites...
Stage 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.
Stage 16 - 5 min.
Butter the dish and dust with flour, as shown in this video.
Stage 17 - 2 min.
Pour the mixture into the dish until no more than 2/3 full.
Stage 18 - 30 min.
Bake for about 30 minutes, until the soufflé is well risen and nicely browned.
Stage 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: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 270 RDI=100 % | 220 RDI=20 % | 400 RDI=60 % | 5,590 RDI=280 % | 23,390 RDI: 280 % |
| Per 100 g | 10 RDI=4 % | 8 RDI=1 % | 20 RDI=2 % | 220 RDI=10 % | 930 RDI: 10 % |
| Per person | 20 RDI=7 % | 10 RDI=1 % | 30 RDI=4 % | 370 RDI=20 % | 1,560 RDI: 20 % |
How much will it cost?
- For 15 people : 9.55 €
- Per person : 0.65 €
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)
Whole milk
Like these other recipes: Quiche filling mixture, Pistachio confectioner's custard, Naan, Milk rolls, Coffee custard, ... See them all 66
Grated cheese
Like these other recipes: Thin spinach and potato tart, Spinach Mornay, French onion soup, Salmon and Spinach Gratin, Thin endive tart, ... See them all 72
Butter
Like these other recipes: Harvest Gratin, Chocolate almond cookies, Crispy rolls with chicken and leek, Leek and egg frichti, Mushrooms on toast, French style, ... See them all 465
Flour
Like these other recipes: Toffee apple upside-down cake, Craquelin (sweet cracker dough), Cheese tart, Meatballs, Génoise (Genoa sponge), ... See them all 199
Other recipes you may also like
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.August 3rd 2012128 K4.3 10 min.
Sausage with duchess potatoes and a Mont d'Or fondue
The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.December 12th 2010197 K3.9 2 hours 15 min.
Cauliflower "moelleux" in ramekins
This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham.March 3rd 201960 K 60 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011358 K4.0 1 hour 15 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.66 M 74.3 4 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address 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.
The 1 comment already posted on this recipe