Bushra Griffith
A cheese soufflé is a glorious combination of a simple thickened white sauce, known as a béchamel, paired with a flavorful cheese. The stiffened egg whites are carefully folded in and when this masterpiece is concluded, the most beautiful creation will emerge from your oven. A light, puffy burst of salty cheese flavour. The inside of this soufflé is delicate and warm, and the bottom and sides have crusted together to form a heavenly thick cheese layer. Making a soufflé is not as hard as it seems and is fundamentally simple. This guide will take you through the steps to make a cheese soufflé.
| Characteristics | Values |
|---|---|
| Oven temperature | 350F (176C) or 375°F or 400°F or 200C/fan 180C/gas 6 |
| Baking time | 25-30 minutes |
| Baking dish | 6-cup (1440 ml) soufflé dish or 15cm soufflé dish or 6 individual 1-cup ramekins |
| Baking dish preparation | Grease the dish with butter, coat with Italian bread crumbs, sprinkle with cheese |
| Base | Béchamel sauce or white roux |
| Cheese | Gruyère, Parmigiano-Reggiano, Parmesan, Swiss cheese, blue cheese, goat cheese, cheddar |
| Other ingredients | Cream, egg yolks, sherry, sour cream, salt, Dijon mustard, dry mustard, cayenne, flour, milk |
| Egg whites | Beat until stiff peaks form, fold into the base |
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What You'll Learn
- Choosing the right cheese: a good melter with low water content, like Gruyère or cheddar
- Preparing the soufflé dish: grease the mould and sprinkle with cheese and/or breadcrumbs
- Making the béchamel sauce: melt butter, stir in flour, then gradually whisk in milk or cream
- Adding the egg whites: beat until stiff peaks form, then gently fold into the soufflé base
- Baking the soufflé: place on a baking sheet and bake for 25-30 minutes, without opening the oven door
Choosing the right cheese: a good melter with low water content, like Gruyère or cheddar
When making a cheese souffle, choosing the right cheese is essential. Opt for a good melter with low water content to ensure the perfect texture and flavour. Gruyère and cheddar are excellent choices as they meet these criteria and have a strong flavour that can stand up to the other ingredients in the souffle.
Gruyère, a Swiss cheese, is a popular choice for cheese soufflés due to its distinct, slightly salty flavour and low moisture content. Its firmness allows it to be grated into fine shreds, which melt easily and evenly into the warm béchamel sauce. When selecting Gruyère, look for a cheese with a rich, creamy texture and a slightly nutty aroma.
Cheddar cheese is another variety that works well in a souffle. It has a strong, sharp flavour that can add a nice bite to your dish. Cheddar also melts smoothly and has a low water content, preventing the souffle from becoming too runny or soft. When selecting cheddar for your souffle, go for a mature variety for a more intense flavour.
In addition to their functional qualities, Gruyère and cheddar cheeses offer versatility in terms of pairing and presentation. You can serve your souffle as a standalone dish or alongside a tossed spinach salad to balance its richness. For an elegant touch, use two spoons to gently pull apart the top of the souffle when serving, preserving its volume and fluffy texture.
When preparing your cheese souffle, remember to focus on the weight of the cheese rather than volume measurements, as the volume can vary depending on the grating thickness. This precision will ensure your souffle rises properly and has a consistent texture throughout.
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Preparing the soufflé dish: grease the mould and sprinkle with cheese and/or breadcrumbs
Preparing the soufflé dish is an important step in making a good cheese soufflé. You will need a soufflé dish, butter, cheese, and/or breadcrumbs.
First, take your soufflé dish. A 6-cup (1440 ml) dish is a good size, but you can also use a 1 1/2-quart dish or a 15 cm dish. Next, you will need to grease the mould. To do this, generously butter the dish. You can use melted butter for this. Make sure the butter coats the entire dish, including the bottom and sides.
Now, you will need to sprinkle the dish with cheese and/or breadcrumbs. If using cheese, choose a type that grates finely, such as Parmesan. Sprinkle the cheese over the buttered dish, coating the bottom and sides. You can also use breadcrumbs, which will give the soufflé something to grip onto as it rises and prevent it from collapsing. Sprinkle the breadcrumbs over the buttered dish, then tip out any excess.
Once your soufflé dish is prepared, you can preheat your oven and begin making your soufflé mixture.
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Making the béchamel sauce: melt butter, stir in flour, then gradually whisk in milk or cream
To make a good cheese souffle, you'll need to start by making a béchamel sauce. This will give your souffle structure and volume when it's combined with the egg whites. To make the béchamel sauce, first melt some butter in a large, deep skillet over medium heat. Then, add flour and whisk the mixture until a silky paste forms. Keep cooking and whisking for at least a minute to get rid of the floury taste.
Once you have a paste, gradually whisk in milk or cream. Keep whisking until everything is incorporated and there are no lumps. Then, simmer the sauce until it thickens. You'll know it's ready when it's thick enough to coat the back of a spoon. A thick béchamel sauce will ensure your souffle holds its shape when it's baked. If it's too runny, your souffle might be too soft and fragile.
Once your béchamel sauce is thick, transfer it to a large bowl and let it cool. You don't want the sauce to be too hot when you add the egg whites, or they will deflate.
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Adding the egg whites: beat until stiff peaks form, then gently fold into the soufflé base
Adding the egg whites at the right time and in the right way is crucial to achieving the perfect cheese soufflé. Before you begin to beat the egg whites, make sure that your bechamel sauce (the soufflé base) is nice and thick. It should be cool, but not too cold, as this will deflate the egg whites. Aim for room temperature, which will allow the whites to whip up to their full potential.
Now, separate the egg whites from the yolks, placing the whites into a clean, grease-free bowl. You can add a little cream of tartar to the whites to help form more stable beaten whites that are less prone to breaking and weeping. However, this is not essential, and you can skip this step and just beat the egg whites alone.
Use a clean whisk to beat the egg whites until stiff peaks form. The peaks should just hold their shape. This process can be done by hand, but it will be quicker and easier to use an electric whisk.
Once the stiff peaks have formed, gently fold the beaten egg whites into the soufflé base. Start by adding about a third of the whites to the base, which will lighten it and make it easier to fold in the remaining whites. Be careful not to knock the air out of the beaten whites.
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Baking the soufflé: place on a baking sheet and bake for 25-30 minutes, without opening the oven door
Now that you've prepared your cheese soufflé mixture, it's time to bake it! Place your mould on a baking sheet and pop it in the oven. Set a timer and bake your soufflé for 25 to 30 minutes. It is very important that you do not open the oven door during this time.
While your soufflé is baking, the air bubbles in your mixture will expand as gases and steam inflate them. This is what makes the soufflé rise. The beaten egg whites in your mixture contain these air bubbles, and as they expand, your soufflé will rise higher and higher in its mould.
Your soufflé is ready when it has puffed up a few inches over the mould and has a gorgeous golden-brown top. You can also check if it's done by inserting a tester—if it comes out clean, your soufflé is ready to be enjoyed!
Once your soufflé is baked, use two spoons to pull the top apart, going in opposite directions. This will help preserve its volume. Then, use the two spoons to transfer the soufflé to a plate and serve it immediately. Enjoy your delicious, freshly baked cheese soufflé!
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Frequently asked questions
A good melting cheese with a low water content is ideal for a cheese souffle. Gruyère, cheddar, Swiss cheese, blue cheese, goat cheese, and Parmigiano-Reggiano are all popular choices.
Most recipes recommend baking your cheese souffle at around 350-400°F (176-200°C). However, it is important to note that oven temperatures may vary slightly, so it is always good to check your souffle after 25 minutes to ensure it doesn't burn.
Depending on the size of your ramekins, your cheese souffle should bake for 25-30 minutes. It is important not to open the oven door during this time, as this can cause your souffle to collapse.
