Classic French Cheese Soufflé Recipe
Preparation Time: 15 mins | Cooking Time: 30 mins | Serves: 4
Ingredients
- 2 tbsp unsalted butter, plus extra for greasing
- 2 tbsp all-purpose flour
- 1 cup milk, warm
- 4 large eggs, separated
- 1 cup grated Gruyère cheese (or any good melting cheese)
- A pinch of nutmeg
- Salt and pepper to taste
Instructions
- Prepare the Oven and Dish:
- Preheat the oven to 375°F (190°C). Grease a 6-cup soufflé dish with butter and lightly dust with flour.
- Make the Béchamel Sauce:
- Melt 2 tbsp butter in a saucepan over medium heat. Stir in flour and cook for about 2 minutes without browning. Gradually whisk in warm milk and bring to a boil. Cook until the sauce thickens. Remove from heat.
- Combine Ingredients:
- Stir egg yolks into the béchamel sauce. Add the grated cheese, nutmeg, salt, and pepper. Mix until the cheese is melted.
- Whip the Egg Whites:
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the cheese mixture, taking care not to deflate the whites.
- Bake the Soufflé:
- Pour the mixture into the prepared dish. Bake for 25-30 minutes, until the soufflé is puffed and golden. Serve immediately.
A cheese soufflé is best enjoyed fresh from the oven, when it’s at its most fluffy and airy. Serve it as a main course with a light salad or as a luxurious starter. For a wine pairing, a crisp white wine like Chardonnay complements the rich, creamy flavors of the soufflé beautifully. Bon appétit!