If you’ve ever wanted to bring a bit of French flair to your kitchen, nothing says “oooh la la” quite like a Cheese Soufflé. This classic dish has a reputation for being fussy, but with the right tips, it’s totally approachable and every bit as magical as you’d hoped—airy, golden, and bursting with rich cheesy flavor. Cheese Soufflé is a staple for brunches, light lunches, or impressive starters, and with each forkful you’ll understand why it never goes out of style.
Ingredients You’ll Need
The beauty of Cheese Soufflé is that a handful of straightforward ingredients come together to make something truly extraordinary. Every component matters here, from the sharp cheese to the humble egg, each playing a key role in creating that signature cloud-like texture and irresistible flavor.
- Unsalted butter: Adds rich flavor and ensures your soufflé dish is properly greased for a perfect rise.
- All-purpose flour: Combines with butter to create a roux, the backbone of the soufflé’s creamy base.
- Whole milk: Provides a velvety texture and binds the base sauce, so always use it warm for a smooth result.
- Salt: A little goes a long way to bring out the depth of the cheese.
- Ground mustard or Dijon mustard: Just a touch cuts through the richness and amplifies savory notes.
- Cayenne pepper (optional): For a gentle warmth and a whisper of spice.
- Large eggs, separated: Egg yolks add richness; egg whites get whipped into a frothy cloud, lifting the soufflé high.
- Shredded sharp cheddar cheese (or Gruyère): The star of the show, bringing that bold, melty magic—feel free to get creative with your choices here.
- Cream of tartar: This is your secret weapon for achieving perfectly lofty egg whites every time.
How to Make Cheese Soufflé
Step 1: Prep Your Dish and Oven
Begin by preheating your oven to 375°F. While it’s warming up, generously butter your soufflé dish (or ramekins for individual servings), then dust with flour or a sprinkle of grated Parmesan if you like a hint of umami crust. This not only prevents sticking but helps the soufflé “climb” as it bakes, achieving that irresistible rise.
Step 2: Make the Base Sauce
In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour for 1 to 2 minutes until it forms a golden, fragrant roux—be patient here, you don’t want raw flour flavor. Gradually pour in the warmed whole milk, whisking constantly until the mixture thickens and turns silky smooth, about 3–5 minutes. Off heat, stir in salt, mustard, and a pinch of cayenne (if using), and let it cool gently for a couple minutes so you don’t scramble the eggs in the next step.
Step 3: Bring in the Egg Yolks and Cheese
In a small bowl, beat the egg yolks, then slowly whisk them into your slightly cooled base sauce. Now, add in the shredded cheese and stir until fully melted, transforming the base into a luscious, cheesy custard. At this point, the anticipation builds—the mixture should already smell irresistible!
Step 4: Whip the Egg Whites
In a scrupulously clean bowl (any fat will sabotage your peaks), beat the egg whites and cream of tartar until stiff peaks form. This step is crucial for that dramatic lift Cheese Soufflé is famous for. When you lift the whisk, the meringue should stand tall and proud—don’t be afraid to check more than once!
Step 5: Fold Everything Together
Gently fold about one-third of the whipped egg whites into the cheese base to lighten it, then gradually and carefully fold in the rest, using a spatula and light strokes. You want to maintain as much air as possible—think of it as a gentle embrace. The batter should look fluffy and cloud-like without streaks of white remaining.
Step 6: Bake to Perfection
Pour the airy mixture into your prepared dish and smooth out the top. Slide it into the oven and resist the urge to peek—Cheese Soufflé likes to rise undisturbed! Bake for 25–30 minutes, until puffed, golden, and just set in the center. For individual ramekins, start checking a bit earlier.
How to Serve Cheese Soufflé
Garnishes
Elevate your Cheese Soufflé with a light dusting of fresh chives, a twist of black pepper, or a sprinkle of extra grated cheese just before serving. These garnishes add color, a burst of freshness, and that “wow” factor the moment it hits the table.
Side Dishes
This soufflé is both sophisticated and comforting, so balance it with simple accompaniments. Toss together a crisp green salad with a punchy vinaigrette, serve alongside roasted asparagus or delicate mixed greens, and perhaps add a crusty baguette to mop up any cheesy remnants.
Creative Ways to Present
For maximum effect, serve Cheese Soufflé straight from the oven at the table for those dramatic, towering peaks. Try using individual ramekins for personal portions, or line your baking dish with a thin layer of sliced tomatoes or sautéed mushrooms for a seasonal twist that plays well with the tender souffle texture.
Make Ahead and Storage
Storing Leftovers
Cheese Soufflé is at its dreamy best fresh from the oven, but if you do have leftovers, let them cool completely. Cover with plastic wrap or transfer to an airtight container and refrigerate for up to 2 days. Don’t worry—even deflated, the flavor is still fantastic!
Freezing
While a baked Cheese Soufflé can technically be frozen, the delicate texture does suffer. If you must freeze, wrap tightly and freeze for no longer than one month. Thawed soufflé won’t have its signature airiness, but it will still taste delightful mixed into scrambled eggs or used in a quiche.
Reheating
To reheat, place leftovers in a 300°F oven, covered loosely with foil, for 10–15 minutes until warmed through. The soufflé won’t regain its full height, but it will recapture some tenderness and that delicious cheesy aroma.
FAQs
Can I use a different type Main Course, Side Dish
Absolutely! While sharp cheddar and Gruyère are classic choices, you can play with Swiss, Parmesan, fontina, or even blue cheese for bolder flavors. Just make sure the cheese melts well for that irresistible texture.
Why did my Cheese Soufflé collapse?
All soufflés deflate a bit once out of the oven, but an overly collapsed soufflé likely means the egg whites weren’t beaten to stiff peaks, or the batter was overmixed. Be gentle and confident—practice makes perfect!
Do I need to use cream of tartar?
Cream of tartar helps stabilize and structure your egg whites for maximum loft. If you don’t have any, a small splash of lemon juice can work in a pinch.
How do I make mini Cheese Soufflés?
Divide the batter between buttered ramekins and reduce the baking time slightly—typically 18–22 minutes. This is a great way to individualize servings and impress a crowd at brunch or a dinner party.
Can Cheese Soufflé be made ahead of time?
The batter can be prepped a couple hours in advance and kept at room temperature, but for best results, bake just before serving. Once baked, soufflés are best enjoyed immediately due to their delicate rise and texture.
Final Thoughts
There’s an undeniable magic to pulling a Cheese Soufflé, golden and puffed, from the oven. Even if you’ve never tried before, this recipe makes it easy to bring a little bistro magic to your own table. I hope you’ll grab your whisk and give it a whirl—your taste buds (and anyone lucky enough to share it with you) will be so grateful!
Print
Cheese Soufflé Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in the light and airy delight of a classic Cheese Soufflé that’s rich with cheese and perfectly puffed to perfection. This recipe will guide you through creating a savory masterpiece that’s a true showstopper at any meal.
Ingredients
For the Soufflé:
- 2 tablespoons unsalted butter (plus more for greasing)
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon ground mustard or Dijon mustard
- 1/8 teaspoon cayenne pepper (optional)
- 4 large eggs, separated
- 1 cup shredded sharp cheddar cheese (or Gruyère)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the Oven: Preheat the oven to 375°F. Grease a soufflé dish with butter and dust with flour.
- Prepare the Sauce: Melt butter, whisk in flour, then gradually add warm milk. Stir until thickened.
- Combine Ingredients: Stir in salt, mustard, and cayenne. Cool slightly, then mix in egg yolks and cheese.
- Beat Egg Whites: In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
- Combine Mixtures: Gently fold egg whites into cheese mixture, then pour into the dish.
- Bake: Bake for 25–30 minutes until puffed and golden brown.
- Serve: Serve immediately and enjoy!
Notes
- Serve straight from the oven for the best texture.
- Experiment with different cheeses for varied flavors.
- For individual servings, use ramekins and adjust bake time.
Nutrition
- Serving Size: 1/4 of soufflé
- Calories: 230
- Sugar: 3 g
- Sodium: 330 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 200 mg
