A cheese soufflé is a classic French dish that exudes elegance and sophistication. Whether you’re a seasoned chef or a novice cook, this recipe offers an opportunity to master the art of soufflé-making and create a memorable dining experience that’s sure to leave a lasting impression.
Ingredients:
- 3 tablespoons unsalted butter, plus extra for greasing the soufflé dish
- 3 tablespoons all-purpose flour
- 1 cup of whole milk
- 1 cup of shredded Gruyère cheese (or any other cheese of your choice)
- 4 large eggs
- Salt and pepper to taste
- Pinch of cream of tartar (optional, for stabilizing egg whites)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 2-quart soufflé dish generously with butter and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour to create a smooth paste, known as a roux. Cook the roux for 1-2 minutes, stirring constantly.
- Gradually pour in the whole milk, whisking continuously to prevent lumps from forming. Cook the mixture until it thickens and comes to a gentle boil, about 3-4 minutes.
- Remove the saucepan from the heat and stir in the shredded Gruyère cheese until melted and smooth. Season the mixture with salt and pepper to taste. Allow the cheese sauce to cool slightly.
- In a separate bowl, beat the egg whites with a pinch of cream of tartar (if using) until stiff peaks form. In another bowl, lightly beat the egg yolks.
- Gently fold the beaten egg yolks into the cooled cheese sauce until well combined. Carefully fold one-third of the beaten egg whites into the cheese mixture to lighten it. Gradually fold in the remaining egg whites until just incorporated, being careful not to deflate the mixture.
- Pour the soufflé mixture into the prepared soufflé dish, smoothing the top with a spatula. Bake the soufflé in the preheated oven for 25-30 minutes, or until puffed up and golden brown on top. Serve the soufflé immediately, as it will begin to deflate shortly after it comes out of the oven.
