Cheese Soufflé
A delightful dish combining creamy decadence and airy lightness, perfect for any occasion.
Ingredients
For the soufflé base
- 3 tablespoons unsalted butter This will enrich the soufflé, providing it with a silky texture.
- 3 tablespoons all-purpose flour This will help thicken the soufflé and provide structure.
- 1 cup whole milk (cold) Forms the base of your soufflé mixture.
- ¼ teaspoon salt Enhances the flavors without overpowering.
- ¼ teaspoon freshly ground black pepper Adds a delicate warmth.
- pinch ground nutmeg Provides a subtle warmth that complements the cheese.
- 1½ cups (6 oz) shredded sharp Cheddar cheese Its bold flavor makes this soufflé stand out.
- 4 large egg yolks Enriches the batter, adding depth and creaminess.
- 2 tablespoons finely chopped chives Adds a hint of brightness.
- ¼ teaspoon cream of tartar Stabilizes the egg whites during whipping.
For preparing the dish
- softened butter Essential for greasing the soufflé dish.
- ¼ cup Parmigiano-Reggiano cheese Will coat the bottom and sides of the soufflé dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and position an oven rack in the middle.
- Lightly grease a 2-quart soufflé dish or a ceramic/glass baking dish with softened butter. Sprinkle in ¼ cup of Parmigiano-Reggiano cheese and turn the dish to ensure it coats the bottom and sides evenly.
Making the soufflé base
- In a small saucepan over medium heat, melt 3 tablespoons of butter. Add the flour and whisk continuously for about a minute to create a roux.
- Gradually add the cold milk to the roux, whisking until the mixture is smooth. Continue whisking until it thickens and comes to a boil.
- Remove the saucepan from the heat, stir in salt, pepper, and nutmeg. Add the Cheddar and remaining Parmigiano-Reggiano, mixing until melted.
- Allow the mixture to cool for about 10 minutes before whisking in the egg yolks and chopped chives.
Whipping egg whites
- In a large bowl, whip the egg whites and cream of tartar on medium-low speed until foamy. Increase to medium-high and continue whipping until stiff peaks form.
Combining and baking
- Gently fold one-third of the cheese mixture into the whipped egg whites, then fold the remaining mixture into the eggs.
- Pour the combined mixture into the prepared soufflé dish, filling it about 1 inch from the top. Bake for about 35 minutes.
- Serve immediately after removing from the oven.
Notes
Use fresh ingredients and be sure to have everything ready in advance. Avoid opening the oven door during baking.