Name: Cheese Soufflé Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: French
Ingredients: 2 tablespoons unsalted butter, plus more for greasing the ramekins; 2 tablespoons all-purpose flour; 1 cup whole milk; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground nutmeg; 4 large eggs, separated; 1 cup grated Gruyère cheese (or sharp cheddar)

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Cheese Soufflé has earned a special place in my heart as the ultimate comfort food that also feels utterly impressive every single time you pull it from the oven. Golden, puffy, and with a cloud-like center, this classic French dish transforms humble ingredients into an irresistible centerpiece. It’s all about that perfect balance of creamy, savory cheese, a buttery, airy texture, and just enough drama to make any meal feel like a celebration. Whether you’re new to soufflés or a seasoned pro, this recipe gives you all the tools you need to achieve a Cheese Soufflé that looks—and tastes—like a dream.

Ingredients You’ll Need

The beauty of a Cheese Soufflé lies in its simplicity—every ingredient is chosen for the magic it brings to the table. From the nutty undertone of Gruyère to the dash of nutmeg, each addition helps craft that signature flavor and texture that’s so inviting and memorable.

Unsalted Butter: Gives richness and silkiness, while also creating a beautifully crisp edge when used to grease the ramekins.
All-Purpose Flour: Acts as the base for your roux, helping the soufflé set without being overly dense.
Whole Milk: Provides creaminess and the right amount of moisture for that soft, billowy crumb.
Salt: Enhances and brightens all the flavors—don’t skip it!
Ground Black Pepper: Adds a subtle spicy undertone to balance the richness of the cheese.
Ground Nutmeg: Lends a delicate, nutty warmth that beautifully complements the cheese.
Eggs (separated): The whites give that iconic rise and airy texture, while the yolks ensure custardy depth.
Grated Gruyère Cheese (or Sharp Cheddar): The star flavor—Gruyère delivers meltiness and a distinctly savory punch, but a sharp cheddar works deliciously as well.

How to Make Cheese Soufflé

Step 1: Prep Your Oven and Ramekins

Start by preheating your oven to 375°F (190°C). Take a minute to generously butter four 8-ounce ramekins, making sure to reach right up to the rims—this helps the Cheese Soufflé rise tall and release easily. Place those ramekins on a sturdy baking sheet to make moving them in and out of the oven a breeze.

Step 2: Whisk Up the Base

In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Sprinkle in your flour and whisk constantly for 1–2 minutes, just until the raw flavor cooks out. The goal here is a golden, bubbly mixture (your roux). Gradually whisk in the milk, ensuring no lumps form, and keep stirring for another 2–3 minutes until it turns silky and thickened. Take it off the heat and stir in salt, pepper, and that pinch of nutmeg—you’ll be able to smell the flavors coming to life!

Step 3: Temper and Add the Yolks

In a separate bowl, whisk the egg yolks until smooth. Now, to avoid curdling, slowly drizzle the warm milk mixture into the yolks, whisking the whole time. This gentle “tempering” step is key for a custardy, lump-free base. Once they’re fully combined, stir in all your grated cheese—watch how it melts right in, making everything creamy and fragrant.

Step 4: Whip the Egg Whites

Grab a clean, dry bowl for your egg whites. Beat them on high speed with an electric mixer until you achieve stiff peaks, meaning the whites stand up tall and don’t collapse back. This is your secret weapon for impressive height and a soufflé that feels light as air.

Step 5: Fold, Fill, and Bake

With your cheese base ready and egg whites fluffy, it’s time to combine them. First, gently fold in about a third of the egg whites to lighten the mixture. Then carefully fold in the rest, doing your best to keep as much volume as possible. Spoon the mixture into your prepared ramekins, filling each nearly to the top. For that classic soufflé “hat,” run your thumb around the inside edge of each dish. Bake for 20–25 minutes, until the Cheese Soufflé is gloriously puffed and golden brown. Resist opening the oven—the magic happens behind closed doors!

How to Serve Cheese Soufflé

Garnishes

To make your Cheese Soufflé really pop when it lands on the table, try finishing with a flourish of fresh chopped chives, a dusting of grated Parmesan, or even a quick twist of black pepper. A little garnish adds both color and a final hit of flavor…and your guests will swoon at the presentation!

Side Dishes

This Cheese Soufflé shines brightest when paired with something crisp and fresh. Think a simple green salad dressed with a light vinaigrette, or roasted asparagus for a touch of bitter crunch. Crusty baguette slices are also a classic companion, perfect for scooping up any creamy bites left behind.

Creative Ways to Present

If you want to impress, try baking the soufflé mixture in a single large dish for a dramatic, shareable centerpiece—all you need is a big spoon for serving. Or, for cocktail parties and brunches, go mini with smaller ramekins or even serve in teacups! The key is baking right before serving, so your Cheese Soufflé arrives tall, proud, and ultra-fluffy.

Make Ahead and Storage

Storing Leftovers

While a fresh Cheese Soufflé is unbeatable, leftovers can be stored! Let them cool completely, then cover each ramekin tightly and refrigerate for up to 2 days. The texture will change a bit, but the savory, cheesy flavor remains delightful.

Freezing

Technically you can freeze Cheese Soufflé, although the rise will never be quite the same once thawed. If you’d like to try, wrap each cooled soufflé tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before reheating and serving.

Reheating

To revive refrigerated or thawed Cheese Soufflé, preheat your oven to 325°F (165°C) and place the ramekins inside, uncovered. Gently warm until heated through, about 10–12 minutes. The soufflés won’t be as tall, but the flavor and custardy textures are still thoroughly enjoyable!

FAQs

Can I use a different cheese instead of Gruyère?

Absolutely! While Gruyère is classic for Cheese Soufflé, sharp cheddar, Comté, or even a blend of cheeses can work beautifully. Just make sure the cheese melts well and has a robust enough flavor to shine through.

Why didn’t my Cheese Soufflé rise?

The most common culprit is egg whites not whipped to stiff peaks, or being folded in too roughly. Make sure your whites are beat until they’re glossy and hold their shape, and fold them in gently to avoid deflating all that precious air.

Can I make Cheese Soufflé ahead of time?

Soufflés are best baked fresh, but you can assemble the mixture (up to the point just before baking), cover, and refrigerate for up to 1 hour. Bring to room temp while the oven preheats, then bake as usual for the perfect puff.

Is this recipe vegetarian?

Yes—Cheese Soufflé is a wonderful vegetarian option. No meat is involved, just eggs, dairy, and pure comfort in every bite!

Can I double the recipe for a crowd?

You sure can! Either use a larger baking dish (adjusting the bake time as needed) or simply multiply the ingredients and use more ramekins. Just remember, it’s best to serve Cheese Soufflé immediately for the greatest “wow” factor.

Final Thoughts

I can’t recommend making Cheese Soufflé enough—it’s the kind of dish that’s easy to fall in love with, both for its gorgeous lift and its crowd-pleasing flavor. Gather your ingredients, roll up your sleeves, and treat yourself to a bit of French magic in your own kitchen. Bon appétit!

Cheese Soufflé Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Delight your taste buds with this classic Cheese Soufflé recipe. It’s a light and airy dish that’s perfect for a special occasion or a cozy night at home.

Ingredients

Scale

For the Soufflé:

2 tablespoons unsalted butter, plus more for greasing the ramekins
2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
4 large eggs, separated
1 cup grated Gruyère cheese (or sharp cheddar)

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Instructions

Preheat the oven and prepare ramekins: Preheat the oven to 375°F (190°C). Butter four 8-ounce ramekins and place on a baking sheet.
Make the sauce: Melt butter in a saucepan, whisk in flour, then gradually whisk in milk. Cook until thickened, then season with salt, pepper, and nutmeg.
Prepare cheese mixture: Whisk egg yolks and slowly incorporate the warm milk mixture. Stir in grated cheese until smooth.
Beat egg whites: In a clean bowl, beat egg whites until stiff peaks form.
Combine mixtures: Gently fold beaten egg whites into the cheese mixture.
Bake: Spoon mixture into ramekins, run thumb around edges, and bake for 20-25 minutes until puffed and golden brown.
Serve: Serve immediately.