Classic Cheese Soufflé

Ingredients

• 4 tablespoons (60g) unsalted butter, plus extra for greasing 4 tablespoons (60g) unsalted butter, plus extra for greasing
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (100g) grated Gruyère cheese 1 cup (100g) grated Gruyère cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 4 large eggs, separated 4 large eggs, separated
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Pinch of nutmeg Pinch of nutmeg

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 11g, 3g
• Protein: 16g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 190°C (375°F). Grease a 1.5-quart soufflé dish with butter and sprinkle it with grated Parmesan cheese.
2. 2.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.
3. 3.
   Gradually whisk in the milk, making sure there are no lumps. Cook the mixture until it thickens and comes to a boil.
4. 4.
   Remove the saucepan from heat and stir in the grated Gruyère cheese until melted. Let the mixture cool slightly.
5. 5.
   In a separate bowl, beat the egg yolks and gradually add them to the cheese mixture, stirring well.
6. 6.
   In a clean bowl, beat the egg whites with salt, black pepper, and nutmeg until stiff peaks form.
7. 7.
   Gently fold the beaten egg whites into the cheese mixture until well combined.
8. 8.
   Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
9. 9.
   Bake for 25-30 minutes or until the soufflé is puffed up and golden brown on top.
10. 10.
    Serve immediately to enjoy the soufflé at its best.

Treat your ingredients with care...

• Gruyère cheese — Use a good quality Gruyère cheese for the best flavor. If unavailable, Emmental or Swiss cheese can be used as substitutes.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for a stronger and more aromatic taste.
• Nutmeg — Grate fresh nutmeg for the best flavor. It adds a warm and slightly sweet note to the soufflé.

Tips & Tricks

• Make sure the soufflé dish is well-greased and coated with grated Parmesan cheese to help the soufflé rise evenly.
• Be gentle when folding the beaten egg whites into the cheese mixture to maintain the airiness of the soufflé.
• Serve the soufflé immediately after baking, as it will start to deflate within minutes.
• For added flavor, you can incorporate herbs such as thyme or chives into the cheese mixture.
• Experiment with different cheese combinations to create your own unique twist on the classic soufflé.

Serving advice

Serve the Classic Cheese Soufflé as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as an appetizer or a side dish for a more elaborate meal.

Presentation advice

Present the soufflé at the table while it is still puffed up and golden brown. The contrast between the crusty exterior and the creamy interior is visually appealing. Use a large spoon to gently scoop out portions, ensuring each serving retains its height and structure.