A classic recipe for Cheese Soufflé with step-by-step photos. Instructions for large and individual soufflés. Making soufflé is easier than you think!
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.
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.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.