1,510 easy and fully explained recipes, with +66K photos and 78 videos

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.

138 K 1× 4.1/5 (27 reviews)

1 hour 35 min. difficulté

Average

3.20 €

5 people

10 Ingredients

Last modified on: June 13^th 2024

For this recipe: I want to make it (534×) I made it (556×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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 to the quantities for:

5 people 10 people 15 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 4 min.

Cooking: 30 min.

All in all: 1 hour 35 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

Stage 1 - 5 min.

Separate the whites and yolks of 6 eggs.

Put the whites into a food mixer bowl.

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.

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.

Stage 10

The mixture should now be very smooth.

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.

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: :

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg, Milk, Gluten

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)

Other recipes you may also like

How to prepare asparagus

Preparing asparagus spears properly involves washing and peeling, then cooking them just right. Here is a simple way to do this.
June 26^th 2013272 K4.9 35 min.

Cervelas salad

This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
December 5^th 2013106 K4.4 55 min.

Mexican tart

This unusual tart features two star ingredients of South American cuisine: red kidney beans and avocado. The shortcrust pastry case is filled with a red bean and onion purée, then topped with sliced avocado dressed with lime and garnished with fresh coriander.
December 30^th 201974 K 1 hour 20 min.

Purple Pesto

You may already be familiar with the classic green basil pesto , but here is a version with purple basil that gives a very aesthetic purple pesto with a more peppery taste, quite similar to ginger.
August 7^th 202241 K5 20 min.

Raisin breads (pains aux raisins)

Raisin breads (pains aux raisins) are one of the three viennoiseries found in all good French bakeries, along with croissants and pains au chocolat. It is a delicate roll of yeast-based flaky dough (the dough of croissants) filled with custard and raisins.
November 27^th 202233 K 2 hours 45 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

Looks delicious jh, I've always wanted to make a Soufflé. With these instructions, I just may be able to "wing" it! Thanks for sharing...
Posted by Louise september 11^th 2013 at 14:21 n° 1

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.