Description
A simple recipe for a light and airy cheese soufflé, perfect for novice cooks.
Ingredients
Scale
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- 4 large eggs, separated
- 1 cup shredded Gruyère cheese (or your favorite melting cheese)
Instructions
- Preheat your oven to 375°F (190°C). Butter and flour a 1.5-quart soufflé dish.
- In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring, until thickened. Remove from heat.
- Stir in the salt, pepper, and nutmeg. Gradually whisk in the cheese until melted and smooth.
- In a small bowl, lightly beat the egg yolks. Whisk them into the cheese sauce.
- In a separate clean bowl, beat the egg whites until stiff peaks form.
- Gently fold one-third of the egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to overmix.
- Pour the mixture into the prepared soufflé dish.
- Bake for 30-35 minutes, or until puffed and golden brown. Serve immediately.
Notes
- Ensure your egg whites are free of any yolk for best results.
- Do not open the oven door during the first 25 minutes of baking.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg
Keywords: cheese soufflé, beginner recipe, easy soufflé, foolproof soufflé, baked cheese, light and airy