Soufflés are Seriously Simple to prepare, but their success depends on perfect timing. Plan your meal so the soufflé goes into the oven just as you sit down for your first course (salad or soup). Remember, you can wait for the soufflé, but the soufflé won’t wait for you—it must be served immediately to avoid deflation.
This classic cheese soufflé begins with a simple white sauce that is enriched with egg yolks and flavorful cheeses. The key to its airy texture is carefully folding stiffly beaten egg whites into the mixture, preserving as much air as possible.
This soufflé is ideal for a weekend brunch or lunch—light, yet satisfying. Start with a shrimp or crab salad, and for dessert enjoy sliced pears drizzled with honey. Pair the meal with a chilled chardonnay or sauvignon blanc.
Tasty Tips for a Successful Soufflé
- Use eggs at room temperature; cold eggs trap less air.
- Separate eggs carefully, using an extra bowl for each egg to prevent yolk from contaminating the whites.
- Make sure the bowl for the egg whites is impeccably clean. Any yolk will prevent the whites from whipping properly. If yolk does get into the whites, save them for scrambled eggs and start again.
- Choose full-flavored, firm cheeses. Parmesan and Gruyère work wonderfully, but you can also try cheddar, goat cheese, or manchego. Add-ins such as cooked spinach, crisp bacon, cooked vermicelli, and diced chicken can be incorporated into the sauce before folding in the egg whites.
Classic Cheese Soufflé
Serves 4
- 3 tablespoons unsalted butter, plus 1 teaspoon to grease the soufflé dish
- 2/3 cup plus 2 tablespoons freshly grated Gruyère or Comté cheese
- 3 tablespoons all-purpose flour
- 1 cup milk
- 4 egg yolks
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Pinch white pepper
- Pinch freshly grated nutmeg
- 5 egg whites
- Pinch cream of tartar
- 1/3 cup freshly grated Parmesan cheese
- 1 tablespoon breadcrumbs
Butter a 1 1/2-quart soufflé dish and coat the base and sides with 1 tablespoon grated Gruyère cheese.
Preheat the oven to 375 degrees F. In a 2-quart saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute, then cook for an additional 2 minutes until the mixture is bubbling but still pale. Add the milk, whisking until the sauce is thick and smooth, about 2 more minutes. Bring to a boil while whisking, then cool for 10 minutes.
Whisk the egg yolks into the cooled sauce until smooth. Add the mustard, salt, white pepper, and nutmeg, whisking to combine.
In a clean, dry bowl, beat the egg whites with a pinch of salt and cream of tartar until stiff peaks form but are not dry.
Gently fold half of the egg whites into the sauce. Add all but 1 tablespoon of the Gruyère cheese and all the Parmesan cheese, then fold in the rest of the egg whites just until the mixture is uniform with no white streaks. Pour into the prepared dish. Sprinkle the remaining tablespoon Gruyère cheese and the breadcrumbs on top.
Bake for 30 minutes, or until the soufflé is golden brown and has risen. Do not overbake, as the soufflé may become dry. Serve immediately.
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