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
5 people
10 IngredientsLast modified on: June 13th 2024
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: 840 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 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.
Melt 50 g butter in another pan over low heat.
Stage 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.
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 150 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 | 90 RDI=40 % | 70 RDI=7 % | 130 RDI=20 % | 1,860 RDI=90 % | 7,800 RDI: 90 % |
| 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 5 people : 3.20 €
- 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: Rice pudding with fruit and nuts, Indian rice pudding, Pain perdu, Auvergne gratin, Creamy polenta with green asparagus, ... See them all 68
Grated cheese
Like these other recipes: White bean gratin "à l'italienne", Breton Pie, Creamy rice with spinach, Celeriac and mushroom gratin, Breton galettes (pancakes), ... See them all 73
Flour
Like these other recipes: Escalope cordon bleu, Plain cake, Nanou's tuna tart, Bonnevaux apple tart, Pink Reims biscuits, ... See them all 203
Butter
Like these other recipes: Saltimbocca, Hearty leek and sprout soup, Steamed leeks with morel sabayon, Cashew-nut and Parmesan biscuits, Maple syrup cream sugar, ... See them all 478
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018413 K5 40 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017478 K4.2 2 hours 15 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017777 K 313.8 40 min.
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid. September 7th 2018292 K3.9 4 hours 35 min.
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken. December 27th 2020718 K 84.5 6 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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