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A golden-brown soufflé rises impressively out of a white ramekin, placed on a matching white saucer. The background features a wooden surface with natural grain patterns, adding a warm, rustic touch to the image.
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Cheese Soufflé Recipe

Prep Time30 minutes
WORK TIME10 minutes
Cuisine: French
Servings: 3 yields

Ingredients

  • 3 tablespoons 45g butter + 1-2 tbsp more for greasing
  • 3 tablespoons 25g flour
  • 3 tablespoons 25g bread crumbs
  • 1¼ cups 300ml milk
  • 1 cup 108g shredded gruyere cheese
  • ¼ cup 25g parmesan (optional)
  • 3 tablespoons chopped chives
  • 4 egg whites
  • 3 egg yolks
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp nutmeg
  • Paprika optional
  • Cayenne optional

Instructions

  • DIRECTIONS
    1. Preheat oven to 190C/375F.
    2. Brush ramekins with melted/softened butter. Coat with bread crumbs.
    3. In a small saucepan, over medium heat, melt the butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce gently boils. Remove from heat and Add salt, pepper, nutmeg and chopped chives (this is the time to add other spices). stir in the cheese until melted. Whisk in the yolks. Set aside.
    4. In a clean bowl, beat the egg whites with pinch salt until stiff peaks form. Stir 1/3 of the egg whites into the cheese mixture. Gently fold in the remaining egg whites. Pour into the ramekins. Sprinkle with parmesan (optional).
    5. Place the ramekins in the lower rack. Bake for 16-20 minutes or until golden brown and puffed Serve immediately.

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