Soufflé au Fromage (Cheese Soufflé)
Cheese soufflé is a big symbol of French cuisine. It has also caused stress and anxiety for hundreds of French home cooks who have seen it “fall” before the guests arrive. Try to put it in the oven exactly 30 minutes before serving!
Serves: 4Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy
- 2 cups whole milk
- 8 Tbsp. butter
- 4 oz. all-purpose flour, plus 1 Tbsp. for the dish
- 1 tsp. ground nutmeg
- 1 tsp. salt
- 1 tsp. ground black pepper
- 6 large eggs, whites and yolks separated
- 5 1⁄2 oz. Gruyère, Cheddar, or Comté cheese, diced
- In a medium saucepan, bring the milk to a boil over medium heat.
- Melt the butter in a large saucepan over medium-low heat. Pour in the flour and stir immediately, until it combines with the butter in a thick mixture. Season with the nutmeg, salt, and pepper. Slowly pour in the boiled milk, stirring constantly until the sauce is smooth and thick.
- Remove from heat and let the sauce cool down. Then add two egg yolks and stir well. Add the cheese cubes and stir again. Add two more egg yolks and stir until smooth, then add the last two egg yolks, still stirring.
- Preheat the oven to 375°F.
- Using a handheld electric or stand mixer, beat the egg whites until they are very firm. Add them slowly to the egg and cheese mixture: First pour in a third, stir carefully, then add another third, and the last one, always very slowly.
- Butter and flour an 8-by-3-inch baking dish (preferably ceramic). Pour in the mixture and bake for 30 minutes, or until the top browns slightly.
- Serve immediately.