🧀 Soufflé au Fromage
Soufflé au fromage is the classic French cheese soufflé: a thick béchamel of butter, flour and milk is enriched with egg yolks and grated Gruyère, then lightened with whipped egg whites and baked until it rises high above the dish. It arrives golden and puffed, with a crisp top and a soft, creamy, almost molten centre, and must be served the moment it leaves the oven.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 40 g butter, plus a little for the dish
- 40 g plain flour
- 300 ml milk
- 4 eggs, separated
- 100 g Gruyère, finely grated
- Pinch of nutmeg, salt, white pepper
Method
- Heat the oven to 200 °C and butter a 1.5 l soufflé dish.
- Melt the butter, stir in the flour for 1 minute, then whisk in the milk and cook until thick.
- Off the heat, beat in the yolks, the Gruyère, nutmeg, salt and pepper.
- Whisk the whites to firm peaks and fold them into the base in two additions.
- Pour into the dish, lower the oven to 190 °C and bake 25–30 minutes until risen and golden. Serve at once.
How to make it lighter
- Serve it as a starter with a large green salad instead of as a main.
- Use semi-skimmed milk in the béchamel.
- Use a stronger aged Gruyère so a smaller amount still gives plenty of flavour.
History
Soufflés took shape in French kitchens in the 18th century, and the name comes from the French verb souffler, 'to blow' or 'to puff'. In the 19th century they became a showpiece of French cooking, and the cheese version remains a bistro classic.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →