Before I met my husband, I had never experienced the deliciousness of a cheese soufflé. My father-in-law rectified that situation quickly. It has been over 20 years and I have tasted many cheese souffles, but his was the best, hands down.
These flaky French puffed pastries can be enjoyed at just about any time of day. Serve with berries for a breakfast treat, or with a salad (or a pitcher of spicy bloody mary cocktails) for a light afternoon brunch or luncheon. Although Gruyere is the traditional cheese of choice, you can experiment with your favorite cheese, or even a blend of cheeses.
When I was pregnant, I craved cheese. Since my father-in-law and I were both home alone (or with a toddler) in the afternoons, I could expect an invitation to come over for lunch at least once or twice a week. If there was nothing else on the menu for the day, I would request a soufflé and he would whip one up for me. Looking back, he really did spoil me.
These tasty treats have surpassed all other dishes to become my ultimate comfort food. You should give it a try the next time you are looking to prepare something warm and savory, and try our sweet version of a homemade chocolate soufflé as the perfect end to the meal!
Make in ramekins for personal servings, or in a dedicated soufflé dish.
- 1 1/4 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons Parmesan cheese
- 6 large egg whites
- 4 large egg yolks
- 1 cup Gruyere cheese or whatever cheese you have on hand
- Preheat oven to 400 degrees.
- In a medium saucepan, melt the butter. Mix in the flour and salt and stir until you create a paste. Gradually, whisk in milk until smooth. Cook over medium heat, stirring continuously until mixture comes to a boil.
- Reduce heat to low and whisk until thickened.
- Add cheese. Stir until well mixed. Remove from heat.
- Beat egg whites with an electric or stand mixer until they form stiff peaks.
- Stir egg yolks into cheese sauce until well blended.
- Slowly fold cheese mixture into the egg whites until well incorporated.
- Lightly grease ramekins (or soufflé dish) and dust with parmesan cheese to coat sides.
- Transfer mixture into ramekins.
- Place in oven and turn heat down to 375 degrees.
- Bake 30 minutes or until soufflé puffs up and is browned.
- Serve immediately.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.
9 thoughts on “Light & Fluffy Cheese Soufflé”
When I made my first souffle all my friends said it would collapse, but it didn’t and I made a large one which they all tucked into. I love savory souffles as they are so light and tasty, though I find myself watching the oven to make sure they rise.
Another trick is to use the freshest eggs possible as it makes a difference when you whisk and at room temperature too I have found.
Appreciate the extra tips to a successful soufflé! Dairy is kind of not my friend so I’m kind of iffy about trying a cheese one (though dangit, I do love the idea), but I’ll have to remember about the eggs if I attempt another variety.
I don’t believe gruyere cheese is easy to get your hands on around here, but I’d be tempted to go with a cheese that I’m already familiar with, anyway. I have always been afraid to try making a soufflé. The idea was overwhelming because I didnt know anything other than horror stories. I think I may give it a shot now that I’ve read over your recipe
i never had souffle but I always wanted to try it. I do not really like cheese normally but I have been branching out. I saw a commercial for the melting pot restaurant and it triggered my urge for cheese. I love mozzarella and most white cheeses. I do not really like American at least by it self. I love cheese cooked or melted. That is why I want to try this. Also the pictures look delicious.
I am so happy to have found this fantastic blog. I have been greatly interested in European cuisine lately, specifically Italian. But of course, the first step in knowing any European cuisine is to start with French recipes! Thanks again for this straightforward recipe with awesome pictures. The one great thing about this is the classy and individualistic serving sizes that this recipe provides. It just seems like a great recipe that you can try as a couple, alone, or even with family members such as your kids. I used to assume that French recipes would be hard as heck to make, but this one seems totally worth a try. Thanks again for sharing.
And here I thought all souffles are sweet. Haha, what a misunderstanding XD. Anyway, the recipe says “whatever cheese you have in hand,” are all types of cheese applicable, or are there some exceptions? (I’ve never worked on souffle, so I’m not really knowledgeable on the topic)
Can I just come out and say that I never had a cheese souffle? and I’m in my mid 20’s.. dang! I don’t even know what it is but it looks good from the photos, seems like it could be a nice lunch meal.
Would it taste good with condiments?
Hi, Tonight I made my first ever souffle, 4 individual ones, it was amazing. I added left over ham from Christmas. Thank you so much for your easy and delicious recipe.
I don’t know why it has taken me so long to make a souffle, maybe just the thought of it sinking in the middle and throwing it out, lol.
Thank you again for am amazing recipe, it will be a regular meal at my house.
Hi, Also I would like to add to my last comment, that your recipe is also amazing that you can change the servings and units. Thanks again. Julie