Cheese Soufflé is French comfort food at its most elegant, with a golden, airy crown just waiting to be pulled apart. This showstopper delivers incredible drama the moment it emerges from the oven, with an irresistibly tender rise and a cheesy, cloud-like interior. Whether you’re out to impress at a brunch or simply want to add some Parisian flair to your weeknight dinner, this Cheese Soufflé recipe offers a perfect balance of buttery richness and delicate texture that’s sure to win over every cheese lover at the table.
Ingredients You’ll Need
With just a handful of ingredients, each one is vital for creating the signature taste and delicate structure of a Cheese Soufflé. They all pull their weight, contributing either to the luscious base, the airy rise, or that irresistible cheesy flavor and color.
- Unsalted butter: Gives richness and prevents the soufflé from sticking while adding flavor from the inside out.
- All-purpose flour: Forms the backbone of the roux, helping the soufflé set without ever tasting heavy.
- Whole milk (warmed): Combines with roux for an ultra-creamy base—warm milk blends seamlessly, avoiding lumps.
- Salt: Essential for bringing out and balancing all the savory cheese notes.
- Ground black pepper: Adds subtle warmth that plays beautifully off the richness of the cheeses.
- Ground nutmeg (pinch): The barely-there spice that elevates the flavor, transforming good to unforgettable.
- Large eggs, separated: Yolks enrich the custard base, while whites expand to create the soufflé’s signature height and airiness.
- Gruyère cheese, grated: Nutty and melty, Gruyère infuses each bite with authentic French flavor and gorgeous stretch.
- Parmesan cheese, grated: Amplifies savory depth and adds a crisp, golden top crust.
How to Make Cheese Soufflé
Step 1: Prep the Soufflé Dish
Start off by preheating your oven to 375°F (190°C). Liberally butter a 1.5-quart soufflé dish, then dust it with some of the grated Parmesan. This not only prevents sticking, but ensures a flavorful, slightly crispy edge all around the Cheese Soufflé—it’s like a built-in treat for whoever gets the first scoop.
Step 2: Make the Roux
In a medium saucepan set over medium heat, melt your butter until just foamy. Whisk in the flour to form a smooth paste—let it cook for about 1–2 minutes. This little step helps cook off any raw flour taste, leaving just pure flavor and creamy texture behind.
Step 3: Add Milk and Thicken
Now, slowly whisk in your warmed milk. Take your time to create a smooth sauce, stirring constantly as it thickens over 3–5 minutes. It’s worth the patience; this creamy béchamel is the backbone of a successful Cheese Soufflé, giving every forkful that comforting, custardy feel.
Step 4: Season and Enrich
Take the pan off the heat, then stir in salt, pepper, and just a pinch of nutmeg for subtle warmth. Next, whisk in the egg yolks one at a time. This keeps the base silky and helps it set softly once baked. Fold in your Gruyère cheese and let it melt into the mixture for that unmistakably comforting cheese pull.
Step 5: Whip and Fold Egg Whites
In a scrupulously clean bowl, whip the egg whites until they reach stiff peaks. This is key for the Cheese Soufflé’s fluffy lift. Start by folding one-third of the whites into the cheese mixture—it lightens the base, making it easier to incorporate the rest gently without deflating your hard work. Carefully fold in the remaining whites so no streaks remain, taking care to keep all those lovely air bubbles intact.
Step 6: Assemble and Bake
Pour your batter into the prepared soufflé dish and smooth the top. Sprinkle the rest of the Parmesan cheese over the surface for extra flavor and a golden finish. Bake for 25–30 minutes on a middle rack, resisting the urge to peek! The soufflé will puff magically and develop that irresistible burnished crust. Serve immediately while it’s tall and wobbly for maximum drama.
How to Serve Cheese Soufflé
Garnishes
A Cheese Soufflé is already gorgeous, but a delicate scatter of fresh chives, a grind of black pepper, or a dash of smoked paprika on top right before serving can add a pop of flavor and color. If you’re feeling extra fancy, try a few microgreens or a subtle sprinkle of finely grated lemon zest for brightness.
Side Dishes
This soufflé makes a perfect light meal when served with a simple green salad dressed in a sharp vinaigrette—the acidity cuts through the richness beautifully. For a heartier brunch or lunch, offer alongside roasted asparagus, steamed green beans, or a tangy tomato salad. A chilled glass of crisp white wine pairs beautifully too!
Creative Ways to Present
For an elegant dinner party, bake individual Cheese Soufflés in ramekins—guests will love the personal touch. Or, serve family-style straight from the baking dish at the center of your table, letting everyone dig in while it’s high and fluffy. Want a twist? Add a pinch of your favorite fresh herbs or swap Gruyère for another melting cheese for a fun flavor surprise.
Make Ahead and Storage
Storing Leftovers
It’s best to enjoy Cheese Soufflé straight out of the oven, but if you have leftovers, let them cool completely before covering the dish or transferring slices to an airtight container. Refrigerate for up to two days—keep in mind the soufflé will deflate but still be delicious when reheated.
Freezing
While Cheese Soufflé is at its best fresh, you can freeze individual portions if needed. Cool them completely, then wrap well and store in the freezer for up to one month. The texture won’t be as airy once thawed, but it makes a quick and tasty lunch or snack down the line.
Reheating
To reheat, place refrigerated or thawed soufflé in a 350°F (175°C) oven for 10–15 minutes until warmed through. The top might regain a bit of crispness, though the soufflé won’t rise again quite as dramatically (but the flavor will still charm your taste buds!).
FAQs
Why did my Cheese Soufflé collapse?
Some settling is natural once the soufflé is out of the oven, but a dramatic collapse often means the egg whites were overwhipped or folded in too forcefully. For best results, keep your folding gentle and avoid opening the oven door until the soufflé is fully set.
Can I make Cheese Soufflé ahead of time?
Unfortunately, soufflé batter doesn’t sit well for long—it’s best assembled and baked right before serving. Prep your ingredients and soufflé dish ahead of time so you can move quickly once you start.
What cheeses work best for Cheese Soufflé?
Gruyère is the classic choice for its meltability and nutty flavor, but Comté, Emmental, or even sharp white cheddar work nicely. For a bold twist, mix in a little blue cheese with the Gruyère!
How do I know my Cheese Soufflé is done?
The top should be deeply golden, puffed, and just slightly wobbly in the center if gently shaken. Don’t overbake, or it may dry out and lose its tender interior.
Can I make this gluten free?
Absolutely! Simply swap in your favorite gluten-free all-purpose flour blend for the wheat flour—no other changes needed. Cheese Soufflé will stay just as dreamy.
Final Thoughts
I hope this guide inspires you to bring a freshly baked Cheese Soufflé to your own kitchen. It’s easier than its dramatic looks suggest, and there’s truly nothing quite like pulling a golden soufflé out of the oven and watching everyone swoon. Give it a try and treat yourself (and your lucky guests) to a slice of French culinary magic!
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Cheese Soufflé Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the fluffy and cheesy delight of a classic Cheese Soufflé. This French dish is a perfect blend of creamy Gruyère and Parmesan cheese, baked to golden perfection.
Ingredients
For the Soufflé:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch of ground nutmeg
- 4 large eggs, separated
- 1 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C). Butter a soufflé dish and dust with Parmesan.
- Make Roux: Melt butter in a saucepan, whisk in flour, then gradually add warm milk.
- Season and Add Eggs: Stir in salt, pepper, nutmeg. Add egg yolks one by one.
- Add Cheese: Stir in Gruyère cheese until smooth.
- Beat Egg Whites: In a separate bowl, beat egg whites until stiff peaks form.
- Fold and Bake: Gently fold egg whites into cheese mixture. Pour into dish, top with Parmesan, and bake for 25-30 minutes.
- Serve: Serve immediately.
Notes
- Do not open the oven door while baking to prevent collapsing.
- Serve straight from the oven for the best texture and height.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 195mg
