This classic French cheese soufflé is a culinary masterpiece, boasting a golden, airy rise and a rich cheesy flavor that melts in your mouth. Perfect for impressing guests or a luxurious treat at home.
Originating in France, the cheese soufflé has been a staple of French cuisine for centuries, admired for its delicate nature and the skill required to perfect it.
1 cup
grated Gruyere cheese
1/2 cup
grated Parmigiano-Reggiano cheese
3 tbsp
unsalted butter
3 tbsp
all-purpose flour
1 cup
whole milk
1/4 tsp
salt
1/8 tsp
white pepper
pinch of nutmeg
4
large eggs, separated
1/4 tsp
cream of tartar
1. Preheat the oven to 375°F and butter a 1.5-quart soufflé dish.
2. In a saucepan, melt the butter over medium heat, then stir in flour to form a roux. Cook for 2 minutes.
3. Gradually whisk in milk, continue whisking until thickened. Season with salt, white pepper, and nutmeg.
4. Remove from heat and stir in both cheeses until melted and smooth.
5. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form.
6. Whisk egg yolks into the cheese sauce, then gently fold in egg whites until just combined.
7. Transfer mixture to the prepared soufflé dish and run a thumb or spoon handle around the edge to help it rise evenly.
8. Bake for about 25-30 minutes until puffed and golden brown. Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Preheat the oven to 350°F and reheat the soufflé in the oven for about 10 minutes, or until warmed through and puffed up again. Avoid using the microwave as it can make the soufflé soggy.
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