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Classic Cheese Soufflé: The Reliable Recipe for a Dramatic Rise

A tall, golden-brown Classic Cheese Soufflé served individually on a white plate, showing its impressive rise.
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Follow this straightforward method to achieve a light, airy, and impressive classic cheese soufflé. This recipe focuses on reliable technique for a perfect dramatic rise every time.

Ingredients

Scale
  • 2 tablespoons unsalted butter, plus extra for preparing the dish
  • 3 tablespoons all-purpose flour
  • 1/2 cup whole milk, warmed
  • 1/4 teaspoon salt
  • Pinch of ground black pepper
  • Pinch of ground nutmeg
  • 4 large egg yolks
  • 5 large egg whites, at room temperature
  • 1/2 cup grated Gruyère cheese (or sharp cheddar)
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Prepare your soufflé dish: Generously butter the inside of a 1.5-quart soufflé dish. Dust the buttered interior with a light coating of grated Parmesan cheese, tapping out any excess. Place the dish in the refrigerator while you prepare the base.
  2. Make the roux: In a small saucepan over medium heat, melt the 2 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly. Do not let it brown.
  3. Create the béchamel: Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 2-3 minutes). Remove from heat.
  4. Season and add yolks: Stir in the salt, pepper, and nutmeg. Whisk in the egg yolks one at a time until fully incorporated. Stir in the Gruyère and Parmesan cheese until melted and smooth. This is your base. Set aside.
  5. Whip the egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. The peaks should hold their shape when the whisk is lifted.
  6. Lighten the base: Take one large spoonful of the beaten egg whites and vigorously mix it into the cheese base to lighten the mixture.
  7. Fold in the remaining whites: Gently fold the remaining egg whites into the cheese base in two additions using a rubber spatula. Cut down through the center and sweep up the side of the bowl, turning the bowl as you go. Stop folding just when no white streaks remain; do not overmix.
  8. Fill and bake: Pour the mixture into the prepared soufflé dish. Run your thumb around the inside rim of the dish to create a small channel; this helps the soufflé rise evenly. Place the dish on the center rack of your preheated oven.
  9. Bake: Bake at 400 degrees F (200 degrees C) for 25 to 30 minutes. Do not open the oven door during the first 20 minutes. The soufflé is done when it is well-risen and golden brown on top, and a skewer inserted near the center comes out mostly clean.
  10. Serve immediately: Serve your **classic cheese soufflé** right away for the best texture.

Notes

  • Ensure your egg whites are at room temperature; they whip to a greater volume than cold whites.
  • Use a clean, grease-free bowl when whipping egg whites for the best stiff peaks.
  • For a taller rise, chill the prepared, unfilled soufflé dish in the freezer for 10 minutes before filling.

Nutrition

Find it online: https://dishicious.com/classic-cheese-souffle-reliable-recipe-rise/