Classic Cheese Soufflé
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Created: 11/7/2024
Prep Time: 25 minutes
Cook Time: 25-30 minutes
Prep Time: 25 minutes
Cook Time: 25-30 minutes
A quintessential French dish, the classic cheese soufflé is an airy and decadently rich entrée. The combination of fluffy egg whites and a creamy cheese béchamel creates a sophisticated yet comforting experience, perfect for impressing dinner guests or savoring as a personal delicacy.
Ingredients:
Yield: 4 servings
2 tablespoons unsalted butter, plus more for greasing the ramekins
3 tablespoons all-purpose flour
1 cup whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
A pinch of cayenne pepper
1/4 teaspoon dry mustard
1 cup Gruyère cheese, grated
3 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar
Instructions:
Step 1
Preheat your oven to 375°F (190°C) and prepare four 1-cup ramekins by generously buttering them. Dust the insides with grated cheese for extra flavor and texture.
Preheat your oven to 375°F (190°C) and prepare four 1-cup ramekins by generously buttering them. Dust the insides with grated cheese for extra flavor and texture.
Step 2
In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Stir in the flour, creating a smooth paste, or roux. Cook for about 1 minute, but do not let the roux brown.
In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Stir in the flour, creating a smooth paste, or roux. Cook for about 1 minute, but do not let the roux brown.
Step 3
Gradually whisk in the warmed milk, stirring continuously until the mixture thickens and comes to a gentle simmer, forming a béchamel sauce.
Gradually whisk in the warmed milk, stirring continuously until the mixture thickens and comes to a gentle simmer, forming a béchamel sauce.
Step 4
Remove the saucepan from the heat and season your béchamel sauce with salt, black pepper, cayenne pepper, and dry mustard. Stir in the Gruyère cheese until melted and smooth.
Remove the saucepan from the heat and season your béchamel sauce with salt, black pepper, cayenne pepper, and dry mustard. Stir in the Gruyère cheese until melted and smooth.
Step 5
Allow the sauce to cool slightly, then whisk in the egg yolks until completely incorporated.
Allow the sauce to cool slightly, then whisk in the egg yolks until completely incorporated.
Step 6
In a clean mixing bowl, combine the egg whites and cream of tartar. Beat the egg whites on medium-high speed until stiff peaks form, but avoid overbeating.
In a clean mixing bowl, combine the egg whites and cream of tartar. Beat the egg whites on medium-high speed until stiff peaks form, but avoid overbeating.
Step 7
Gently fold the beaten egg whites into the cheese sauce using a spatula. Be careful not to deflate the mixture while ensuring it is evenly blended.
Gently fold the beaten egg whites into the cheese sauce using a spatula. Be careful not to deflate the mixture while ensuring it is evenly blended.
Step 8
Divide the soufflé mixture evenly among the prepared ramekins, filling them about three-quarters full.
Divide the soufflé mixture evenly among the prepared ramekins, filling them about three-quarters full.
Step 9
Place the ramekins on a baking sheet and immediately transfer to the oven. Bake for 25 to 30 minutes, or until the soufflés are well-risen and have a golden top.
Place the ramekins on a baking sheet and immediately transfer to the oven. Bake for 25 to 30 minutes, or until the soufflés are well-risen and have a golden top.
Step 10
Serve immediately, as soufflés will begin to deflate shortly after being removed from the oven. Pair with a crisp, green salad for a delightful meal.
Serve immediately, as soufflés will begin to deflate shortly after being removed from the oven. Pair with a crisp, green salad for a delightful meal.