Cheese Soufflé

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This recipe for a classic French cheese soufflé highlights the timeless elegance of French cooking. With Gruyere, crème fraîche, and a delicate texture, it’s the perfect centerpiece for a cozy winter meal.

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Prep Time:15

Cook Time:50

Total Time:1 5

Course: Main Course

Cuisine: French

Keyword: Soufflé

Season: Winter

Servings: Servings

Calories: 285kcal

Author: Pascale Beale

Ingredients

3 tablespoons butter, plus 2 tablespoons for the soufflé mold
3 tablespoons unbleached flour
1⅓ cups milk
2 tablespoons crème fraîche
8 ounces Gruyere, or Compté, Cheddar or Emmenthal or a mixture including some goat cheese, grated
5 egg yolks
8 egg whites

Optional Topping

Crème fraîche
Chives, finely chopped
Parsley, finely chopped

Instructions

Preheat oven to 400°F. Use 2 tablespoons of butter to grease the inside of a large soufflé mold.
Melt the 3 tablespoons of butter in a large saucepan placed over medium heat. When the butter has completely melted, add in the flour and stir until it has completely absorbed the butter and thickens into a paste. Add in the milk and continue stirring until you have a thick, creamy mixture. Remove from the heat.
Add in the crème fraîche and cheese, stirring well to combine all the ingredients. Making sure that the mixture is not too hot, whisk in the egg yolks until you have a smooth, homogenous mixture. Set aside.
Beat the egg whites until they are just firm. You don’t want to over-beat them as this will create a dry soufflé. Gently fold the egg whites into the soufflé base until they are completely incorporated—you should have no pockets of just egg white mixture. The texture should be quite firm. Spoon or pour the soufflé mixture into the prepared mold. Bake on middle rack of oven for 40 minutes. Serve immediately.
This is very good served with some crème fraîche or yogurt that has been mixed with finely chopped chives and parsley.

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