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Cheese Soufflé

cheese souffle

5 from 9 reviews

A classic recipe for Cheese Soufflé with step-by-step photos. Instructions for large and individual soufflés. Making soufflé is easier than you think!

Ingredients

Instructions

  1. Preheat the oven to 200°C (390°F) and place a baking tray in the oven. Make sure you use a shelf which will give the soufflé enough room to rise, which could be 5-8 cm (2-3 inches) higher than the dish.
  2. Brush the soufflé dish generously with the melted butter. (See Notes)
  3. In a large saucepan which will later hold all of the ingredients, melt the butter over medium-high heat.
  4. Add the flour, and use a wooden spoon to mix the flour into the butter. The mixture will clump into a ball. Keep stirring the mixture over the heat for about 2-3 minutes to cook off the flour.
  5. Slowly add the milk and gently incorporate it into the mixture. I tend to start with a wooden spoon to mix everything together, and then change to a whisk to make sure the mixture is smooth with no lumps.
  6. Once all of the milk has been added, you should have a very thick white sauce. Although the sauce should be thick, when you lift up the spoon, the sauce should still be able to fall off the spoon by itself.
  7. Remove the pan from the heat and let it cool slightly (about 5 minutes), giving it a stir from time to time to help it cool down.
  8. Add the cheese and mustard. Season with salt and pepper.
  9. Next, separate the eggs.
  10. Add the egg yolks to the saucepan and beat them in well with a wooden spoon.
  11. Whisk the egg whites until they have tripled in volume and stiff peaks form. I like to start on a slow speed until the egg whites become foamy, and then I increase the speed gradually until stiff peaks form, finishing at a medium to high speed.
  12. Gently fold the egg whites into the mixture, 1/3 at a time. Take care not to over mix as you want to keep as much air as possible to help the soufflé rise.
  13. Pour the mixture into the dish, making sure there is at least a 2 cm (1 inch) gap from the top.
  14. Bake the soufflé for 30-40 minutes, or until it has risen magnificently and is golden in colour.
  15. Serve immediately.

Kitchen Notes

For a large soufflé, I use a soufflé dish which measures 20 cm (8 inches) wide and 8.5 cm (3 inches) high with a 2 litre (8 cup) capacity.

To make individual soufflés, this mixture will fill about 6 ramekins with 375 ml (1 1/2 cup) capacity. You will need to bake them for 20-25 minutes, or until they are golden and risen.

When greasing the soufflé dish, I use upward strokes around the sides of the soufflé dish which is meant to encourage the soufflé to rise. But I have read that this technique doesn’t really play a role. However, this is what my husband’s great-aunt does, and I do as I am told.

For an extra cheesy crust, I like to sprinkle finely grated parmesan on top of the soufflé mixture before baking it.

Some recipes suggest lining the soufflé dish with breadcrumbs to help the soufflé rise. The breadcrumbs add a nice crunchy texture to the outside of the soufflé, but they also make it a bit more difficult to serve the soufflé as the mixture tends to stick to the dish.

The texture of the soufflé on the outside should be similar to an omelette, while the centre should be light and fluffy. If the centre is wet and runny, it means it is still raw. While it is hard to check if the soufflé is properly cooked, a gentle wobble of the soufflé should give you an indication of whether the centre has set or not.

Once you have taken the soufflé out of the oven, it should remain risen for a good 3-5 minutes, but don’t be disappointed if it starts to deflate right away. Any change in room temperature, such as bringing the soufflé from your warm kitchen into a cooler dining room, will cause the soufflé to collapse. You can reheat soufflés in the oven (or return it to the oven for further cooking), and it should still rise again after 3-5 minutes, but it won’t rise as high as the first time.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

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