🧀 Classic Cheese Soufflé
Ingredients (serves 4)
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3 tbsp unsalted butter (plus extra for greasing)
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3 tbsp all-purpose flour
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1 cup whole milk, warm
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4 large eggs, separated
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1 cup (about 100 g) grated cheese
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Gruyère is classic, but cheddar, Comté, or Swiss work great
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½ tsp salt
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¼ tsp black pepper
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Pinch of nutmeg (optional but very French)
Instructions
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Prep the dish
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Preheat oven to 375°F (190°C).
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Butter a soufflé dish (or similar round baking dish).
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Optional pro move: coat with grated cheese for extra lift.
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Make the base
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Melt butter in a saucepan over medium heat.
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Stir in flour; cook 1 minute (no browning).
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Slowly whisk in warm milk until smooth and thick.
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Remove from heat.
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Add flavor
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Whisk in egg yolks one at a time.
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Stir in cheese, salt, pepper, and nutmeg.
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Let cool slightly (important for the egg whites).
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Whip the whites
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Beat egg whites until stiff peaks form.
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Gently fold ⅓ into the cheese base to loosen it.
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Carefully fold in the rest — don’t deflate!
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Bake
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Pour into dish, smooth top.
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Run a thumb around the inside rim (helps it rise straight).
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Bake 25–30 minutes until puffed and golden.
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🥄 Serving Tips
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Serve immediately — soufflés wait for no one.
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Pair with a simple green salad and a crisp white wine.
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If it sinks a little? Still delicious. Always.
If you want:
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a sweet version
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a mini soufflé
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or a cheese + herb / cheese + bacon twist
tell me and I’ll tailor it 😌