🧀 Cheese Soufflé
A cheese soufflé is a light, puffed bake made from a butter-and-flour white sauce with milk, egg yolks and grated Gruyère, folded with stiffly whipped egg whites. In the oven it climbs above the rim of its dish and develops a golden crust over an airy, creamy interior. It is served straight from the oven, as a starter or a light lunch with salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs, separated
- 100 g Gruyère, grated
- 40 g butter, plus extra for the dish
- 40 g plain flour
- 300 ml milk
- Salt, pepper, pinch of nutmeg
Method
- Heat the oven to 200 °C and butter a 1.5 l dish.
- Make a thick sauce: melt the butter, cook the flour in it for a minute, then whisk in the milk until smooth and thick.
- Take off the heat and beat in the yolks, cheese and seasoning.
- Whisk the whites to firm peaks and gently fold them in.
- Bake at 190 °C for 25–30 minutes until tall and golden; serve immediately.
How to make it lighter
- Bake in four individual ramekins so each portion is clearly measured.
- Use semi-skimmed milk and butter the dish lightly.
- Pair it with a plain green salad rather than bread or fries.
History
The soufflé is generally traced to 18th-century France, and its name comes from the verb souffler, 'to puff up'. The cheese version spread from French cookery into British and American home kitchens and is now a standard of classic European cooking.
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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 →