Simple French Cheese Soufflé (Printable)

Light, airy French favorite with rich Gruyère and Parmesan, perfect for brunch or a savory starter.

# What You Need:

→ Dairy

01 - 2 tablespoons unsalted butter, plus extra for greasing
02 - 1 cup whole milk
03 - 3.5 ounces Gruyère cheese, grated
04 - 1 ounce Parmesan cheese, grated

→ Base

05 - 2 tablespoons all-purpose flour

→ Eggs

06 - 4 large eggs, separated

→ Seasonings

07 - 1/4 teaspoon salt
08 - 1/4 teaspoon ground white pepper
09 - Pinch of ground nutmeg

# Directions:

01 - Preheat oven to 400°F. Generously butter a 1.25-quart soufflé dish and dust lightly with grated Parmesan.
02 - In a medium saucepan over medium heat, melt the butter. Stir in the all-purpose flour and cook for 1 minute, stirring constantly without browning.
03 - Gradually whisk in the whole milk, continuing to stir until the mixture is smooth and thickened, approximately 2 minutes.
04 - Remove the saucepan from heat. Stir in salt, ground white pepper, nutmeg, and the grated Gruyère cheese. Allow to cool slightly.
05 - Beat in the egg yolks one at a time until each yolk is fully incorporated and the mixture is glossy.
06 - In a clean mixing bowl, whip the egg whites with a pinch of salt until stiff peaks form.
07 - Gently fold one-third of the whipped egg whites into the cheese mixture to lighten, then carefully fold in the remaining egg whites until just blended.
08 - Pour the soufflé mixture into the prepared dish and sprinkle with the remaining Parmesan.
09 - Place in the center of the oven and bake for 22 to 25 minutes, until puffed and golden. Avoid opening the oven during baking.
10 - Serve immediately, straight from the oven for optimal texture.

# Expert Advice:

01 -
  • The mesmerizing rise in the oven feels like a party trick you can actually eat.
  • It brings together simple ingredients for a flavor that tastes far fancier than the effort involved.
02 -
  • One impatient peek in the oven can collapse all your hard work—resist the urge and keep the door closed.
  • Letting the cheese mixture cool just a bit before adding yolks helps everything blend luxuriously (and prevents accidental scrambling).
03 -
  • Have all your ingredients measured and ready before you start—the process moves quickly once the whites are whipped.
  • A quick run of your finger around the inside edge of the soufflé dish before baking helps it puff up evenly, like a chef’s secret touch.
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