Classic French Soufflé Recipe
A Classic French Cheese Soufflé has been on my “must-make” list forever, and let me tell you, it absolutely lives up to the hype! It’s golden, airy, rich, and just dramatic enough to feel like a true chef's kiss moment.
Ingredients
- 3 cups whole milk
- 7 tbsp all-purpose flour
- 7 tablespoons unsalted butter
- 5 large egg yolks
- 7 large egg whites
- 7-8 oz grated Gruyère or Swiss
- Pinch freshly grated nutmeg
- ½ teaspoon black pepper or to taste
- 1 teaspoon salt to taste
Instructions
- Preheat oven to 375°F. Generously butter a 2-quart soufflé dish, brushing the butter from the bottom upward along the sides to help encourage extra lift as it rises. Dust lightly with flour, then tap and shake out the excess.
- Melt butter in a saucepan over medium heat. Add flour and whisk continuously for 2–3 minutes to cook out the raw flour taste.
- Warm milk separately. Gradually whisk warm milk into the roux.
- Cook over medium heat, stirring constantly, until thick, smooth, and elastic about 3–4 minutes.
- Add salt, black pepper, and nutmeg. Taste and adjust.
- Remove from heat and fold in grated cheese.
- Whisk in the 5 egg yolks one by one whisking each time to incorporate well.
- Beat the 7 egg whites until stiff peaks form.
- Stir one-third of the whipped whites into the cheese base to lighten it.
- Gently fold in the remaining whites in two additions, keeping as much air as possible.
- Pour into prepared dish. Run your thumb around the top edge to create a slight rim.
- Bake 40-45 minutes, until puffed, golden, and just set in the center. Serve immediately and enjoy!
Video
Notes
- Be gentle when folding! The air in the egg whites is what makes the soufflé rise, so fold slowly and carefully to avoid deflating the mixture. You will inevitably lose some air from the egg whites, just try to keep as much as possible.
- Don’t skip prepping the dish properly. Brushing the butter upward helps the soufflé climb as it bakes, giving you that beautiful height!
- Don't peek! Avoid opening the oven door while the cheese souffle is baking. You might risk the rise!
- Use room temperature eggs. They whip up better and incorporate more easily into the base.
- Serve immediately! Soufflés wait for no one! Plan to bring it straight from the oven to the table for the best texture.
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