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French Cheese Soufflé Recipe (Soufflé au Fromage)

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This French cheese soufflé is light, airy, and filled with rich cheesy flavor, featuring a golden crust and a soft fluffy center. Elegant yet approachable, it is perfect for brunch, lunch, or a sophisticated dinner starter.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Bake
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 2 tablespoons unsalted butter, plus extra for greasing the dish
  • 2 tablespoons all-purpose flour
  • 3/4 cup warm whole milk
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • Pinch of ground nutmeg
  • 3 large eggs, separated
  • 3/4 cup grated Gruyère cheese
  • 1/2 teaspoon Dijon mustard (optional)
  • 1 tablespoon breadcrumbs or extra grated cheese for coating the ramekins

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a medium soufflé dish or four ramekins with butter and coat lightly with breadcrumbs or grated cheese.
  2. In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1–2 minutes until smooth.
  3. Slowly pour in the warm milk while whisking constantly until the sauce thickens and becomes smooth.
  4. Remove from heat and stir in salt, black pepper, and nutmeg. Let cool slightly.
  5. Add the egg yolks one at a time, whisking well after each addition.
  6. Stir in the grated Gruyère cheese and Dijon mustard if using.
  7. In a clean bowl, beat the egg whites until stiff glossy peaks form.
  8. Fold one spoonful of egg whites into the cheese mixture to lighten it.
  9. Gently fold in the remaining egg whites using a spatula, being careful not to deflate the mixture.
  10. Pour the batter into the prepared dish and smooth the top. Run your thumb around the inside edge of the dish.
  11. Bake for 25–30 minutes until puffed and golden brown.
  12. Serve immediately while hot and fluffy.

Notes

  • Gruyère cheese provides the most classic flavor, but cheddar or Emmental also work well.
  • Avoid opening the oven door while baking to help the soufflé rise properly.
  • Soufflés naturally deflate slightly after baking.
  • Prepare the cheese base ahead of time, but fold in egg whites just before baking.
  • Serve immediately for the best airy texture.

Nutrition

Find it online: https://savorymomskitchen.com/french-cheese-souffle-recipe-souffle-au-fromage/