Classic Cheese Soufflé – Soufflé au Fromage
Cheese Soufflé is a classic French dish made from basic ingredients—eggs, milk, butter, and cheese—that turns into something truly special. It puffs up beautifully with a golden top and airy center. Don’t let the name intimidate you; with the right technique, making a soufflé is easier than you think!
Nagi’s Notes
If there’s one thing I’ve learned from watching JB make over 30 versions of soufflé, it’s this: getting that big golden puff is easy. But getting one that’s custardy-fluffy inside, actually tastes of cheese, and stays puffed long enough for the oohs and ahhs before it drops? That’s a unicorn.
This is the best soufflé I have ever had in my life. I hope you love it as much as I do!
About this Cheese Soufflé
This classic French soufflé is made by folding a rich Mornay sauce into whipped egg whites for that golden, fluffy rise. Using almost double the usual amount of Mornay sauce ensures a genuine cheese flavor and a luxuriously custardy center!
Ingredients
- Full-fat milk: Just plain cow milk. Low fat works as well.
- Unsalted butter: Essential for making the roux. If using salted, reduce the added salt.
- Plain flour: Thickens the béchamel and stabilizes the whipped eggs.
- Eggs: Yolks enrich the sauce, and the whites create lift. Separate them when cold for easier handling.
- Gruyère cheese: A classic for soufflé, with excellent melting qualities.
- Cream of tartar: Aids stability of the whipped egg whites.
- Salt: To accentuate the cheese’s flavor. Adjust based on your cheese’s saltiness.
- White pepper: Used to avoid black specks in your golden soufflé.
How to Make Cheese Soufflé
1. Preparation
- Preheat the oven: Preheat to 200°C / 400°F (180°C fan).
- Prepare ramekins: Brush the inside of 4 (325 ml) ramekins with melted butter and place them on a baking tray.
2. Make Mornay Sauce (Cheese Sauce)
- Heat the milk: Pour the milk into a saucepan and warm until steam rises.
- Make the roux: Melt the butter, add flour and whisk until smooth and shiny.
- Make Béchamel: Gradually whisk in the milk to create a smooth, thick sauce.
- Add yolks and cheese: Incorporate the egg yolks and grated Gruyère until smooth.
3. Fold the Egg Whites and Bake
- Beat egg whites: Beat until firm peaks form.
- Fold gently: Incorporate the Mornay sauce gradually using slow, sweeping motions.
- Fill ramekins: Fill to about 1 cm from the rim and smooth the tops.
- Bake: Bake for 20 minutes until golden.
- Serve immediately: Serve right away for the best experience!
How to Serve Cheese Soufflé
I love it on its own, but it pairs wonderfully with a mixed leaves salad or sautéed spinach. Enjoy with a glass of Chablis to transport yourself to a French café.