Light and fluffy, but also rich and luscious, what dish could feel more indulgent than a cheese soufflé? Let’s explore this classic dish. Elegant on any brunch, lunch, or dinner table, this recipe is easier than it seems to be, as long as you follow some basic rules. Once you master the basic recipe, you can make infinite variations. You can also use your cheese “leftovers” in the fridge! So impress your guests (and spoil yourself) with this luxurious cheese soufflé recipe.
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Serves 4:Ingredients list for the cheese soufflé recipe
- 1 1/3 ounces (40g) unsalted butter, softened
- 1 1/3 ounces (40g) all-purpose flour
- 4 eggs
- 1 pint (40 cl) of whole milk
- 5 ounces (150g) grated cheese (Emmenthal, cheddar…)
- A little butter for molds
- Salt, pepper, nutmeg
Directions
1. Preheat your oven to 390°F(200°c).
2. In a saucepan, melt the butter over low heat. Add the flour and whisk vigorously; cook until it browns slightly to make a roux (1-2 minutes). Add the milk gradually while stirring constantly. Cook over low heat until thickened. Off the heat, add the freshly grated cheese. Stir until melted. Salt lightly (because of the cheese), add pepper, and add a pinch of nutmeg. Let cool.
3. Meanwhile, clarify the eggs (ie separate whites and yolks).
4. Keep yolks aside, and beat the egg whites until stiff, with a pinch of salt.
5. Butter your ramekins. To make it easier, the butter must be very soft (but not melted) so it adheres to the ramekin walls. Butter the bottom, then the sides, using a bottom-to-top brushing motion. Keep the ramekins ready for later.
6. When your béchamel sauce has warmed, add the egg yolks, stirring quickly. Then fold the egg whites in batches, gently lifting the mixture with a spatula. Pour into your ramekins and bake for twenty minutes. When the soufflés are puffed, they are done. Serve immediately.
The key points for making successful cheese soufflés:
- Let the béchamel cool before incorporating egg yolks.
- Generously butter ramekins, bottom to top, using a brush.
- Do not touch the inside of the ramekins with your fingers once buttered.
- Do not open the oven door during baking.
- When the soufflés are done, serve immediately; otherwise, they collapse.
Cheese soufflé variants:
- Blue cheese soufflé: 50g blue cheese (or other blue) and 100g Swiss cheese.
- Parmesan soufflé: 75 g de parmesan et 75 g d’emmental.
- Camembert soufflé: 1 Camembert entier (100 g) et 50 g d’emmental.
- Cumin soufflé: 75 g Mimolette or Edam, 75g Emmental, and 1 tsp cumin powder.
- 3 Cheese soufflé: 50 g Comte, 50 g Mimolette (or Edam) and 50 g Emmental.
Tips
- Accompaniments: Serve cheese soufflés with a salad.
- You can also serve it with an endive salad with walnuts.
- With a camembert soufflé, serve an apple salad seasoned with olive oil and apple cider vinegar.
- With a parmesan soufflé, add fresh figs to your salad.
- With Roquefort or blue cheese soufflé, you’ll be spoiled for choice in accompaniments: fresh grapes and toasted hazelnuts make a delicious accompaniment!
If you’ve never tried the cheese soufflé or if it scares you, go ahead and get started; it’s a real treat.
Photo credit: © Eatwell101.com
Easy Cheese Soufflé
Elegant on any brunch, lunch, or dinner table, this cheese soufflé recipe will impress your guests!
Ingredients
- 1 1/3 ounces (40g) unsalted butter, softened
- 1 1/3 ounces (40g) all-purpose flour
- 4 eggs
- 1 pint (40 cl) of whole milk
- 5 ounces (150g) grated cheese (Emmenthal, cheddar...)
- A little butter for molds
- Salt, pepper, nutmeg
Instructions
- Preheat your oven to 390°F(200°c).
- In a saucepan, melt the butter over low heat. Add the flour and whisk vigorously; let it brown slightly to make a roux (1-2 minutes). Add the milk gradually while stirring constantly. Cook over low heat until thickened. Off the heat, add the freshly grated cheese. Stir until melted. Salt lightly (because of the cheese) and add pepper; add a pinch of nutmeg. Let cool.
- Meanwhile, clarify the eggs (ie separate whites and yolks).
- Keep yolks aside, and beat the egg whites until stiff, with a pinch of salt.
- Butter your ramekins. To make it easier, the butter must be very soft (but not melted) so it adheres to the ramekin walls. Butter the bottom, then the sides, using a bottom-to-top brushing motion. Keep the ramekins ready for later.
- When your béchamel sauce has warmed, add the egg yolks, stirring quickly. Then fold the egg whites in batches, gently lifting the mixture with a spatula. Pour into your ramekins and bake for twenty minutes. When the soufflés are puffed, they are done. Serve immediately.
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