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Cheese Soufflé Fromage Recipe

Erin Rains
Imagine a light, airy dish that puffs up beautifully, bringing both comfort and elegance to your dining table. Pair it with a fresh salad, maybe a glass of crisp white wine, and you have a meal that feels special yet is surprisingly simple to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine French
Servings 6
Calories 300 kcal

Equipment

  • Bowl, Oven

Ingredients
  

  • 4 egg yolks brought to room temperature
  • 1 teaspoon Dijon mustard adding a slight tang
  • 3 tablespoons finely grated aged Parmigiano-Reggiano cheese plus extra for dusting the baking dish
  • 6 egg whites chilled for the best volume
  • 1/4 teaspoon freshly ground nutmeg for warmth
  • 3 tablespoons unsalted butter plus extra for greasing the baking dish
  • 1/2 medium shallot or 2 cloves fresh garlic optional
  • 1 cup whole milk or half-and-half cream
  • 1 bay leaf optional
  • 4 sprigs fresh thyme parsley, or marjoram, optional herbs
  • 3 tablespoons all-purpose flour or gluten-free flour blend
  • 1/2 teaspoon cream of tartar optional for egg white stability
  • 4 ounces shredded Gruyère aged Cheddar, aged Gouda, or Comté cheese

Instructions
 

Step 1: Prepping Your Baking Dish

  • Start by preheating your oven to 375°F (190°C). While that warms up, butter your soufflé dish generously to ensure an easy release once your masterpiece is done. Coat the inside with a light dusting of grated cheese. This acts as an insurance policy against sticking and contributes to a lovely crust.

Step 2: Create the Cheese Sauce Base

  • In a medium saucepan over medium heat, melt 3 tablespoons of butter. Add the finely diced shallots or garlic if you choose to include them. Sauté for about 2 minutes until fragrant. Sprinkle in 3 tablespoons of flour. Stir it constantly for about 2 minutes to form a roux. Slowly whisk in your milk until the mixture is smooth and thickened, about 5 minutes.

Step 3: Enhance the Flavor

  • At this point, toss in your Dijon mustard, nutmeg, aged Parmigiano-Reggiano, and any herbs you prefer. The mix should be luscious and creamy. Remove it from heat and allow to cool slightly.

Step 4: Beat Those Egg Whites

  • In a separate bowl, beat your egg whites until they reach soft peaks. Add cream of tartar if you’re concerned about stability—this ingredient helps the egg whites hold their shape.

Step 5: Combine the Mixtures

  • Once the cheese sauce has cooled a bit, stir in the egg yolks one by one. This is where the magic happens! Gently fold in your beaten egg whites in batches, being careful not to deflate them. This step will help retain that airy quality essential to a successful soufflé.

Step 6: Baking Time!

  • Pour the mixture into your prepared dish and smooth out the top. Place it in the preheated oven and bake for about 25-30 minutes, or until the soufflé is puffed and golden. Avoid opening the oven door, as any draft can collapse the soufflé!

Notes

  • Use Room Temperature Eggs: This helps them whip more easily and contributes to a fluffier texture. A little planning goes a long way!
  • Don’t Overmix: When incorporating the egg whites, fold gently. The aim is to keep that airiness intact!
  • Serve Immediately: Soufflés deflate quickly. Serve it straight from the oven for the best presentation.
  • Flavor Variations: Experiment with different cheeses or herbs. A sprinkle of smoked paprika can add a delightful kick!
  • Practice Makes Perfect: If your first soufflé doesn’t rise perfectly, don’t despair! Keep trying; every attempt improves your technique.

Nutrition

Calories: 300kcalCarbohydrates: 20gProtein: 15gFat: 20gFiber: 1g
Keyword Cheese Soufflé Fromage Recipe
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