Description
This classic French Cheese Soufflé is a light and airy baked dish featuring a rich blend of Gruyère and Parmesan cheeses. Prepared with a creamy béchamel base and fluffy egg whites, this soufflé rises beautifully in the oven, delivering a delicate texture and a savory flavor that’s perfect for an elegant appetizer or light meal.
Ingredients
Scale
Base Ingredients
- 1 tablespoon unsalted butter, plus extra for greasing
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
Cheese
- 1 1/2 cups grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
Eggs
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
Garnish (optional)
- 1 tablespoon finely chopped fresh chives
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Grease a 1 1/2 to 2-quart soufflé dish with butter and lightly dust it with flour or grated Parmesan cheese to help the soufflé rise evenly.
- Make Roux: In a medium saucepan, melt the tablespoon of butter over medium heat. Add the flour and whisk constantly for about 2 minutes without letting it brown, creating a smooth roux to thicken the sauce.
- Add Milk and Seasoning: Gradually pour in the whole milk while whisking continuously to avoid lumps. Cook the mixture for 3-4 minutes until it thickens enough to coat the back of a spoon. Stir in salt, pepper, and nutmeg for flavor.
- Add Cheese and Egg Yolks: Remove the pan from heat and stir in the grated Gruyère and Parmesan until melted and smooth. Let the mixture cool for 5-10 minutes before gradually adding the egg yolks one at a time, mixing each in thoroughly.
- Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form. This takes about 3-5 minutes with an electric mixer and provides the soufflé’s airy texture.
- Fold Egg Whites into Cheese Mixture: Gently fold the beaten egg whites into the cheese base carefully so as not to deflate the mixture, preserving the airiness essential for rising.
- Fill Soufflé Dish: Pour the prepared mixture into the greased soufflé dish. Smooth the top with a spatula and run your finger around the inside edge of the dish to help the soufflé rise evenly and prevent sticking.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the soufflé is golden brown on top, has risen significantly, and the center is still slightly jiggly.
- Serve: Serve the soufflé immediately, garnished with finely chopped fresh chives if desired, as it will begin to deflate quickly once out of the oven.
Notes
- It is important to beat egg whites until stiff peaks form for the soufflé to rise properly.
- Do not open the oven door during baking as temperature fluctuations can cause the soufflé to collapse.
- Serve immediately since soufflés deflate quickly once removed from the oven.
- You can substitute Gruyère with Swiss cheese if unavailable.
- Using fresh nutmeg enhances the flavor more than pre-ground nutmeg.
