Soufflé au Fromage
An airy baked cheese soufflé with a golden crown, best served the moment it leaves the oven.
- prep
- 25 min
- cook
- 25 min
- total
- 50 min
- serves
- 4
- level
- hard
A cheese soufflé has a reputation for being difficult that's a little overstated: the real work is just a well-made béchamel base and properly whisked egg whites, folded in gently.
What it can't survive is time. A soufflé needs to go straight from the oven to the table while it's still at its tallest.
Part of our 20 best egg recipes list.
method
Preheat the oven to 190°C (375°F), and generously butter a large soufflé dish or individual ramekins, coating the sides evenly.
Melt the butter in a saucepan, whisk in the flour, and cook for a minute to form a paste. Gradually whisk in the warm milk until smooth.
Cook, whisking constantly, until the sauce thickens, about 3 to 4 minutes. Remove from the heat and stir in the mustard, nutmeg, salt, pepper, and most of the cheese until melted.
Let the base cool slightly, then whisk in the egg yolks one at a time until fully incorporated.
In a clean, dry bowl, whisk the egg whites, with cream of tartar if using, to stiff peaks.
Fold a third of the whisked whites into the cheese base to loosen it, then gently fold in the rest in two more additions, keeping as much air in as possible.
Pour into the prepared dish, smooth the top, and run a thumb around the inside rim to help it rise straight. Scatter the remaining cheese on top.
Bake for 22 to 25 minutes without opening the oven door, until well risen with a golden crust and a slight wobble in the center. Serve immediately.
chef's tips
- A soufflé waits for no one; have everyone at the table before it comes out of the oven, since it starts to sink within minutes.
- Running a thumb around the rim of the filled dish helps the soufflé rise in a straight column rather than mushrooming unevenly to one side.