🧀 Classic Cheese Soufflé (Serves 4)
🌿 Description
This Classic Cheese Soufflé is airy yet rich, with a delicate rise and a creamy, savory center. Inspired by Mediterranean-French cooking, it uses olive oil or butter, quality eggs, and a flavorful cheese like Gruyère or aged Parmesan. It’s impressive enough for guests but simple enough to master at home—pure comfort with elegance.
🛒 Ingredients
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3 tbsp butter (or extra-virgin olive oil, Mediterranean style)
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3 tbsp all-purpose flour
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1 cup warm milk
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1 cup grated cheese
(Gruyère, Emmental, aged cheddar, or Parmesan) -
3 large eggs, separated
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¼ tsp nutmeg
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Salt & white or black pepper, to taste
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1 tbsp grated Parmesan (for dish)
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Butter or olive oil (for greasing dish)
👩🍳 Instructions
1️⃣ Prepare the Dish
Preheat oven to 190°C (375°F). Generously butter a 1-liter soufflé dish. Coat with grated Parmesan and tap out excess.
2️⃣ Make the Base (Béchamel)
In a saucepan, melt butter over medium heat. Add flour and whisk 1 minute. Gradually add warm milk, whisking until smooth and thick.
3️⃣ Add Cheese & Seasoning
Remove from heat. Stir in grated cheese, nutmeg, salt, and pepper until melted and smooth.
4️⃣ Add Egg Yolks
Whisk yolks into the warm mixture one at a time. Let cool slightly.
5️⃣ Beat Egg Whites
In a clean bowl, beat egg whites until soft peaks form.
6️⃣ Fold Gently
Fold one-third of the egg whites into the base to loosen it. Gently fold in the rest, keeping as much air as possible.
7️⃣ Bake
Pour into prepared dish, smooth the top, and run a finger around the edge.
Bake 25–30 minutes until puffed and golden.
🚫 Do not open the oven during baking!
🍽️ Serving Tips
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Serve immediately—soufflé waits for no one
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Pair with a simple green salad
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Add a drizzle of olive oil or fresh herbs if desired
❓ Q & A
Q: Why did my soufflé collapse?
A: It’s normal! Soufflés begin to deflate after a few minutes. Over-mixing or opening the oven can make it collapse faster.
Q: Can I make it ahead of time?
A: You can prepare the base ahead, but fold in egg whites and bake just before serving.
Q: Which cheese works best?
A: Gruyère is classic, but Parmesan adds sharpness and feta gives a Mediterranean twist.
Q: Can I make it gluten-free?
A: Yes—use cornstarch instead of flour.
Q: Can I bake individual soufflés?
A: Absolutely! Divide into ramekins and bake 18–20 minutes.
