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Classic French Cheese Soufflé for a Perfect Rise

A golden-brown, perfectly risen cheese soufflé with a light, airy interior visible, served in a white ramekin.
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Make an elegant, light-as-air cheese soufflé using this straightforward method designed to achieve maximum height and a delicate texture for your next dinner.

Ingredients

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  • 4 tablespoons unsalted butter, plus more for coating
  • 1/4 cup all-purpose flour
  • 1/2 cup whole milk, warm
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper
  • 4 large egg yolks
  • 5 large egg whites, at room temperature
  • 1 cup grated Gruyère cheese, packed
  • 1/4 cup grated Parmesan cheese
  • Cream of tartar (optional, for stabilizing whites)

Instructions

  1. Prepare the dish: Preheat your oven to 400 degrees F (200 degrees C). Generously butter a 1.5-quart soufflé dish. Dust the buttered interior with a light coating of grated Parmesan cheese, tapping out any excess.
  2. Make the base (béchamel): In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the warm milk until the mixture is smooth and thick, about 2 minutes. Remove from heat.
  3. Season the base: Stir in the salt, pepper, and cayenne pepper. Whisk in the egg yolks one at a time until fully incorporated. Stir in the Gruyère and Parmesan cheeses until melted and smooth. Set this base aside.
  4. Whip the egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. If using, add 1/4 teaspoon of cream of tartar when the whites begin to foam. Continue beating until stiff, glossy peaks form. Do not overbeat.
  5. Lighten the base: Take one large spoonful of the beaten egg whites and vigorously whisk it into the cheese base to lighten it.
  6. Fold: Gently fold the remaining egg whites into the cheese base in two additions, using a rubber spatula. Cut down through the center, scrape along the bottom, and fold over. Turn the bowl slightly and repeat until just combined. Do not deflate the mixture.
  7. Fill and bake: Carefully spoon the mixture into the prepared soufflé dish. Run your thumb around the inside rim of the dish to create a small channel; this helps the soufflé rise evenly. Place the dish on a baking sheet.
  8. Bake: Immediately place the soufflé in the preheated oven. Bake for 25 to 30 minutes. Do not open the oven door during the first 20 minutes. The soufflé is done when it is well-risen and golden brown on top, and a skewer inserted near the center comes out mostly clean.
  9. Serve immediately: Bring the soufflé to the table right away to enjoy its height.

Notes

  • For the best rise, ensure your egg whites are at room temperature and your bowl is completely free of grease or water.
  • To prevent the soufflé from falling quickly, bake it on the lower-middle rack of the oven.
  • Use high-quality Gruyère for the best flavor in this savory souffle idea.

Nutrition

Find it online: https://onedishuniverse.com/cheese-souffle-master-rise-now/