Cheese Soufflé with Gruyère Recipe

 Cheese soufflé is a French classic that rises high with a crisp crust and a soft, airy center. It's made with a simple béchamel base, enriched with egg yolks and plenty of cheese—most often Gruyère, which melts beautifully and has a nutty depth. Though it looks impressive, the method is straightforward and relies on timing and care with the egg whites. This recipe serves 2–3 people as a main or 4 as a starter.

Ingredients

  • 3 tablespoons butter (plus extra for greasing)

  • 3 tablespoons all-purpose flour

  • 1 cup (240 ml) whole milk

  • Salt and black pepper

  • Pinch of ground nutmeg

  • 4 large eggs, separated

  • ¾ cup (about 75g) grated Gruyère cheese

  • 2 tablespoons grated Parmesan (optional, for dusting)

Preparing the Ramekins

Preheat the oven to 190°C (375°F). Generously butter four 8-ounce ramekins or one medium soufflé dish. Dust with Parmesan or flour to help the soufflé climb as it bakes.

Making the Base

Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes to form a smooth paste. Gradually whisk in the milk and cook until the mixture thickens and becomes smooth. Season with a pinch of salt, black pepper, and nutmeg. Take it off the heat.

Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time. Stir in the grated Gruyère until melted and combined.

Beating the Egg Whites

In a clean bowl, beat the egg whites until they form stiff peaks. Fold one-third of the whites into the cheese mixture to loosen it, then gently fold in the rest. Use slow, broad strokes to keep the mixture light.

Baking the Soufflé

Spoon the mixture into the prepared ramekins. Run your thumb around the inside edge of each dish—this helps the soufflé rise evenly. Place the ramekins on a baking tray and bake for 20–25 minutes, or until puffed up and golden. Don’t open the oven while baking.

Serving

Serve immediately. Soufflés begin to deflate within minutes, but they still taste great even after settling. A crisp green salad or simply dressed greens make a perfect side.

Cheese soufflé with Gruyère is warm, soft, and savory, with just enough richness to make it feel special. It rises tall on the table and disappears just as quickly from the plate.

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