Light and Airy Cheese Souffle

The recipe is from here:

Basic cheese souffle recipe


  • 1 1/2 tablespoons unsalted butter, plus extra for greasing ramekins
  • 2 tablespoons finely grated Parmesan cheese
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup whole milk
  • 2 large eggs, separated
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 to 1/3 cup grated cheese (any type)
  • 1/4 teaspoon cream of tartar

Steps to Make It


  1. Gather the ingredients.Ingredients for cheese souffle
  2. Grease 2 (1-cup) soufflé dishes/ramekins with butter and dust with Parmesan cheese.Ramekins buttered and dusted with cheese
  3. Melt the butter over medium-low heat, then add flour and cook for 3 minutes, stirring constantly.Butter and flour cooking in pan
  4. In the meantime, heat the milk in the microwave at medium power for 30 seconds just to warm.Warmed milk in measuring cup
  5. Whisk warmed milk into the flour and butter mixture and continue to cook, stirring, until thickened.Milk whisked into butter and flour in pan
  6. Whisk together the egg yolks, ground mustard, salt, and white pepper, then add to sauce mixture, whisking quickly to avoid scrambling the eggs.Egg yolks mixed with seasonings in a bowl
  7. Stir in the grated cheese, melt and mix thoroughly.Cheese stirred into batter in pan
  8. Remove from heat and allow it to cool to room temperature, about 15 minutes. While the custard is cooling, preheat the oven to 425 F.Batter cooling in pan
  9. Beat the egg whites and cream of tartar to medium-stiff peaks using a hand mixer or standing mixer.Beat egg whites
  10. Once medium-stiff peaks form, fold 1/3 of the whites into the room-temperature sauce mixture.Fold some egg whites into cooled cheese mixture
  11. Carefully and delicately fold this mixture back into the remaining whites until just combined.Egg whites folded into soufflé mixture in a bowl
  12. Divide between the prepared soufflé dishes, place in the oven, reduce the heat to 375 F, and bake 30 to 35 minutes depending on how well done you like your soufflés. A toothpick inserted in the middle should come out mostly clean, with no wet batter attached. Don’t open the oven within the first 20 minutes or the soufflés will deflate.Soufflés in ramekins ready to be baked
  13. Serve the soufflé immediately while hot. Enjoy.Cheese Souffle

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