Ingredients

• 30 g butter
• 30 g flour
• 250 ml milk
• 100 g grated cheese (Gruyere, Emmental, or Cheddar)
• 3 eggs (separated into whites and yolks)
• Salt and pepper, to taste
• Grated nutmeg (optional, for added depth)

Steps to Make Classic Cheese Soufflé

Step 1: Preheat and Prepare Ramekins

1. Preheat your oven to 180°C (350°F) and place a baking sheet in the oven.
2. Butter the insides of 4–6 small ramekins or a larger soufflé dish, then dust with a light layer of flour. This step helps the soufflé to rise evenly by giving it something to cling to.

Step 2: Make the Béchamel Sauce

1. In a medium saucepan over medium heat, melt the butter until foamy.
2. Add the flour and stir constantly for about 1 minute to cook out the raw flour taste, creating a roux.
3. Slowly pour in the milk, whisking constantly to avoid lumps. Continue stirring for about 3–4 minutes until the mixture thickens into a smooth béchamel sauce.
4. Remove the saucepan from heat, and season with salt, pepper, and a pinch of nutmeg (if using) for extra flavor.

Step 3: Incorporate the Cheese and Yolks

1. Gradually add the grated cheese to the béchamel sauce, stirring until the cheese is fully melted and smooth.
2. Separate the egg yolks from the whites, and add the yolks one at a time into the sauce, stirring well after each addition. Set this mixture aside to cool slightly.

Step 4: Whip the Egg Whites

1. In a clean, dry mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form. The beaten egg whites provide the airy texture that makes the soufflé rise.
2. Gently fold the egg whites into the cheese mixture in three parts. Use a rubber spatula and a gentle folding motion to incorporate the whites without deflating them.

Step 5: Fill the Ramekins and Bake

1. Spoon the soufflé mixture into the prepared ramekins, filling them about three-quarters full to allow room for rising.
2. Place the ramekins on the preheated baking sheet and bake in the oven for 20–25 minutes without opening the door, as sudden temperature changes can cause the soufflé to deflate.
3. Once the soufflé is puffed and golden brown on top, remove it from the oven and serve immediately, as it will begin to deflate as it cools.

Nutrition Facts (per serving, based on 4 servings)

• Calories: ~225 kcal
• Protein: 11g
• Carbohydrates: 7g
• Fat: 17g
• Saturated Fat: 10g
• Sodium: 250mg
• Sugar: 2g

Nutritional values may vary depending on specific ingredients used and portion sizes.

Frequently Asked Questions

Q1: Can I use a different type of cheese for this soufflé?
Yes, you can substitute Gruyere, Emmental, or Cheddar with other semi-hard cheeses like Fontina or Gouda. Experimenting with different cheeses can create unique flavors.

Q2: How do I know when the soufflé is ready?
The soufflé is done when it has puffed up and the top is a golden-brown color. You can check doneness by gently tapping the side of the ramekin; it should feel set without wobbling too much.

Q3: Can I prepare the soufflé mixture ahead of time?
While it’s best to bake soufflé immediately after preparing, you can make the béchamel cheese base up to one day in advance. Store it in the refrigerator, then fold in freshly whipped egg whites just before baking.

Q4: Why did my soufflé collapse?
A soufflé is naturally delicate and will begin to deflate after a few minutes out of the oven. If it collapses prematurely, it may be due to overmixing the egg whites or opening the oven door while baking.

Q5: Can I add other ingredients, like herbs or ham, to the soufflé?
Absolutely! Fresh herbs like chives or thyme and small pieces of ham can be added to the cheese mixture for added flavor.

Tips for Making the Perfect Cheese Soufflé

• Choose High-Quality Cheese: The cheese is the star of this dish, so use a high-quality cheese with strong flavor. Gruyere, Emmental, and aged Cheddar work best for their flavor and melting properties.
• Room Temperature Ingredients: Let eggs come to room temperature before separating them, as this helps the egg whites whip up more effectively.
• Be Gentle with Egg Whites: Over-beating or roughly folding in egg whites can deflate the mixture. Fold carefully to keep the batter airy.
• Do Not Open the Oven Door: Opening the oven door while the soufflé is baking can cause it to collapse. Keep the oven closed until you are sure it’s done.
• Serve Immediately: A soufflé is best enjoyed straight out of the oven for the most impressive presentation and texture. Have your table set and ready to go before the soufflé comes out.

Storage Tips

• Refrigeration: A soufflé is best enjoyed fresh, but if you have leftovers, allow the soufflé to cool completely, then store in an airtight container in the refrigerator for up to 2 days. Note that it will deflate and lose some texture when reheated.
• Reheating: Reheat leftovers in the oven at 325°F (160°C) for about 10 minutes, or until warmed through. Avoid using the microwave, as it can make the soufflé rubbery.
• Freezing: Freezing a soufflé is not recommended, as the texture will change significantly. Instead, prepare the béchamel base in advance and fold in freshly whipped egg whites when ready to bake.

Conclusion

Making a Classic Cheese Soufflé is a rewarding experience, producing a deliciously light and fluffy dish that will impress any guest. While it might seem intimidating, the steps are straightforward, and with a little attention to detail, you can master this dish in no time. A well-made cheese soufflé offers a perfect blend of cheesy richness and airy texture, with just a hint of nutmeg for depth.