Description
This Fluffy Cheese Soufflé is light, airy, and packed with rich Gruyère flavor. It’s an impressive, but approachable French dish.
Ingredients
Units
Scale
- 3 tablespoons butter, plus more for lining the ramekin
- 3 tablespoons flour
- 1 cup milk
- 1 cup quality Gruyère cheese, finely grated
- 4 fresh eggs, separated
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon cream of tartar
- Pinch of salt and black pepper
- 1 tablespoon butter for lining baking dish or ramekin
- 2 tablespoons Parmesan cheese, grated on a microplane
- 2 tablespoons fresh chopped parsley or chives, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Line the inside of a large ramekin with butter. Sprinkle with Parmesan cheese, using a microplane to grate finely. Tap to remove excess.
- Melt 3 tablespoons of butter in a pan or pot. Add flour and whisk constantly. Cook for a few minutes to remove the raw flour taste.
- Slowly pour in the milk, a little at a time, whisking after each addition until smooth.
- When incorporated, turn off the heat and slowly whisk in the Gruyère cheese, until melted and smooth.
- Season with a pinch of salt and pepper.
- Stir in Dijon mustard, and remove from heat.
- In a separate small bowl, whisk the egg yolks. Temper the yolks by slowly adding a spoonful of the warm cheese mixture while whisking, then whisk them all back into the cheese sauce.
- In a large mixing bowl, add the egg whites and cream of tartar. Beat to stiff peaks.
- Gently fold the whipped egg whites into the cheese mixture in three stages to avoid deflating the mixture.
- Carefully pour or spoon the soufflé mixture into the prepared ramekin.
- Place ramekin in a water bath (the water should come about halfway up the sides of the ramekin).
- Bake for at least 40-45 minutes, or until puffed and golden (if the top starts to brown before the soufflé is set, gently top with a piece of aluminum foil.
- Serve immediately, garnished with chopped herbs, if desired.
- ENJOY!
Equipment
Four-Ounce Individual Ramekins (Set of 6)
Buy Now →Notes
- Use really good ingredients—especially quality Gruyère cheese, fresh eggs, and fresh herbs—for the best flavor.
- Ensure the roux (butter and flour mixture) is fully cooked before adding milk to avoid a raw flour taste.
- When tempering egg yolks, add a little of the warm cheese sauce slowly while whisking to prevent scrambling.
- Beat egg whites to stiff peaks for proper rise but do not overbeat (they should be glossy, not dry).
- Gently fold egg whites into the base mixture in three stages to maintain as much air as possible.
- Prepare your ramekin well by buttering thoroughly and coating with finely grated Parmesan to help the soufflé climb the sides evenly.
- The water bath helps provide gentle, even heat and reduces the risk of cracking or uneven rise.
- The bake time is just an approximation as other factors (individual ovens, stiffness of the egg whites, etc.) can affect how quickly or long it will take the eggs to set and the soufflé to become fluffy.
- If the top of the soufflé is getting browned before the inside is fully-baked, gently place a piece of foil (non-stick side down) over the soufflé.
- Use smaller ramekins to make individual soufflés (baking time will need adjustment).
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Brunch, Side Dish, Lunch, Dinner
- Method: Moderate
- Cuisine: French