Looking to impress with minimal effort? This easy savory cheese soufflé is your go-to recipe. Light, airy, and packed with cheesy goodness, it’s perfect for a fancy dinner or a cozy night in. Follow these step-by-step instructions and watch your soufflé rise to perfection.
Steps
- Preheat the oven to 400°F (200°C) for a softer center or 375°F (190°C) for a firmer soufflé. Grease a 48-ounce ramekin with butter and coat it with grated Parmigiano-Reggiano, ensuring the cheese sticks evenly, then refrigerate until needed.
- In a saucepan over medium-high heat, melt 3 tablespoons of butter without browning. Whisk in flour to form a paste and cook until the raw flour smell dissipates, about one minute. Gradually add milk while whisking to prevent lumps, cooking until the sauce thickens.
- Once thickened, reduce the heat and cook for an additional 3 minutes, stirring often. Season with salt and pepper, then transfer to a heatproof bowl to cool slightly.
- Mix in Dijon mustard and cayenne or hot sauce if desired. Whisk in the egg yolks one at a time until fully combined to create the soufflé base.
- Beat the egg whites with cream of tartar until they form firm, glossy peaks using a whisk or mixer. Fold one-third of the beaten egg whites into the soufflé base to loosen, then add Gruyère cheese.
- Gently fold the remaining egg whites into the soufflé base until just combined. Remove the ramekin from the fridge and place it on a baking sheet.
- Pour the soufflé mixture into the ramekin, filling it to the inner ridge. If desired, smooth the top with a spatula.
- Bake the soufflé for 30 minutes at 400°F for a softer center or 35-40 minutes at 375°F for a firmer set. Serve immediately to enjoy the soufflé at its peak before it deflates.
Ingredients
- 3 tablespoons (45 g) unsalted butter, plus extra for greasing the dish
- 2 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, for dusting the dish
- 3 1/2 tablespoons (1 ounce; 28 g) all-purpose flour
- 1 cup (235 ml) whole milk
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon (5 ml) Dijon mustard (optional)
- 1 pinch cayenne pepper or two dashes hot sauce (optional)
- 4 large egg yolks
- 5 large cold egg whites
- 1/2 teaspoon cream of tartar (optional)
- 3 ounces (85 g) freshly grated Gruyère or another semifirm cheese, such as cheddar
FAQ
- What is the purpose of cream of tartar in a soufflé recipe?
- Cream of tartar helps to stabilize egg whites, making them less prone to overbeating, which ensures a successful rise in the soufflé.
- Why is a béchamel sauce used as a base in savory soufflés?
- Béchamel sauce provides the necessary richness and structure to a savory soufflé, allowing it to hold its shape and maintain its loft after baking.
- How does oven temperature affect the outcome of a soufflé?
- The oven temperature influences the soufflé’s rise, browning, and how well it sets. A higher oven temperature results in a taller rise and a custardy center, while a lower temperature leads to a more evenly cooked soufflé.
- Can I use an electric mixer to beat the egg whites, or should I do it by hand?
- While an electric mixer can be used, beating egg whites by hand gives you better control over their consistency, helping to achieve the perfect firm, glossy peaks without overbeating.
- What type of cheese is best for a cheese soufflé?
- A semifirm cheese that melts well, such as Gruyère or cheddar, is ideal for a cheese soufflé. These cheeses provide flavor and ensure a smooth texture.
- Is it really necessary to avoid opening the oven door while baking a soufflé?
- It’s a common myth that opening the oven door will cause a soufflé to collapse. Tests show that briefly opening the door has no significant effect on the soufflé’s rise.
Tips
- Control Egg White Beating: Consider whisking egg whites by hand instead of using an electric mixer. This allows for better control over the texture and helps prevent overbeating, ensuring the whites reach the perfect firm, glossy peak stage.
- Use Cream of Tartar: Adding a small amount of cream of tartar to the egg whites can help stabilize them and prevent overbeating, resulting in a better rise for your soufflé.
- Temperature Matters: Adjust the oven temperature based on your desired soufflé texture. A hotter oven (400°F) will produce a soufflé with a more browned top and a looser center, whereas a slightly cooler oven (375°F) will result in a soufflé that is more evenly set throughout.
- Cheese Selection: Opt for a cheese that melts well, like Gruyère or cheddar, to ensure a smooth, cohesive texture. Avoid cheeses with higher water content, which can cause the soufflé to break or become gritty.
Equipment
- 48-ounce Ramekin – A large, oven-safe dish specifically for soufflés.
- French Whisk – Ideal for beating egg whites by hand with better control.
- Electric Hand Mixer or Stand Mixer – Useful for beating egg whites if not whisking by hand.
- Silicone Spatula – For gently folding beaten egg whites into the base without deflating them.
- Offset Spatula – Helpful for smoothing and leveling the surface of the soufflé batter in the dish.
