Soufflé au Fromage

Name: Soufflé au Fromage
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 40g butter plus extra for dishes; 40g plain flour; 300ml warm whole milk; 4 eggs, separated plus 1 white; 150g Gruyere, grated; 1 tsp Dijon mustard; 1 pinch cayenne; salt and pepper to taste; parmesan for dusting dishes

The classic French cheese soufflé, light, airy and show-stopping straight from the oven. Folding the whipped egg whites into the thick béchamel gently but thoroughly is what preserves the air needed for the soufflé's dramatic rise, rather than knocking it flat.

Total time

35 min

Prep

20 min

Cook

15 min

Difficulty

hard

Cuisine

French

vegetarian

Ingredients

40gbutter plus extra for dishes

40gplain flour

300mlwarm whole milk

4eggs, separated plus 1 white

150gGruyere, grated

1 tspDijon mustard

1 pinchcayenne

salt and pepperto taste

parmesanfor dusting dishes

Instructions

Butter 6 soufflé dishes, dust with parmesan. Refrigerate.

Make béchamel: melt butter, add flour, cook. Add warm milk, stir thick. Cool.

Beat in egg yolks, Gruyere, mustard and cayenne. Season.

Whisk egg whites to firm peaks.

Fold whites into sauce gently but thoroughly.

Fill dishes three quarters full.

Bake at 200°C for 12–15 minutes. Serve immediately.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

325

Protein

21.6g

Fat

20.3g

Carbs

14.6g

Fiber

1.7g

Sodium

245mg

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