Classic Cheese Soufflé
This Classic Cheese Soufflé is a timeless dish that is sure to impress your family and friends. Though it may appear fancy, this recipe is easier than it seems. I fondly remember the joy on my family's faces the first time I made this as a young cook. Now, my son has requested it for his own family, proving that this decadent dish can create wonderful memories across generations. With a beautifully fluffy texture and a rich, cheesy flavor, this soufflé is best enjoyed straight from the oven to achieve its full height and lightness. Pair it with a fresh salad and a delightful dessert for a complete meal. The timing is crucial; serve it immediately for the best experience. Enjoy!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Butter
1/4 cup (Melted)
All-Purpose Flour
1/4 cup (Sifted)
Milk
1 cup (Whole, at room temperature)
Salt
1/2 teaspoon (Kosher or Sea Salt)
Cayenne Pepper
1 dash (Ground)
Sharp American Cheese
8 ounces (Thinly sliced)
Egg Yolks
4 (Separated from whites)
Egg Whites
4 (Beaten until stiff peaks)
Instructions
1
Preheat your oven to 300°F (150°C). Avoid greasing the soufflé dish to ensure proper rising.
2
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, salt, and cayenne pepper, cooking for about 1 minute.
3
Gradually add the milk to the butter and flour mixture, stirring constantly until the mixture thickens and begins to bubble. Remove the saucepan from the heat and add the sliced cheese, stirring until completely melted and smooth.
4
In a separate bowl, beat the egg yolks until thick and light in color. Slowly add the warm cheese mixture to the egg yolks while stirring continuously to temper the eggs. Once combined, let the mixture cool for a few minutes.
5
In another bowl, beat the egg whites until stiff peaks form. Gently fold one-quarter of the beaten egg whites into the cheese and egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain.
6
Transfer the soufflé mixture into a clean, ungreased 1 1/2 quart soufflé dish. For a beautiful top hat shape, run a spatula or knife in a circle about 1 inch from the edge and 1 inch deep before baking.
7
To ensure a tall soufflé, measure and prepare a collar from wax paper or parchment paper that reaches 2 inches above the soufflé dish. Butter one side and secure it around the dish.
8
Bake for 1 hour and 15 minutes or until a knife inserted into the center comes out clean. As soon as it’s done, carefully break the soufflé into servings using two forks and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Cheese Soufflé?
A Classic Cheese Soufflé is a timeless, decadent dish known for its fluffy texture and rich cheesy flavor, created by folding beaten egg whites into a savory cheese sauce base.
What are the primary ingredients needed for this soufflé?
The main ingredients include butter, all-purpose flour, milk, salt, cayenne pepper, sharp American cheese, and four eggs separated into yolks and whites.
At what temperature should the oven be preheated?
The oven should be preheated to 300°F (150°C) before you begin baking the soufflé.
Should I grease the soufflé dish before adding the mixture?
No, you should avoid greasing the soufflé dish to ensure that the mixture can properly grip the sides and rise during baking.
How do I start the cheese sauce base?
Start by melting 1/4 cup of butter in a saucepan over medium heat, then whisk in the flour, salt, and cayenne pepper for about one minute.
What is the correct way to add milk to the flour and butter mixture?
Gradually add the milk while stirring constantly until the mixture thickens and begins to bubble.
When should the cheese be added to the sauce?
Remove the saucepan from the heat once the mixture has thickened and bubbled, then add the thinly sliced cheese and stir until melted and smooth.
What type of cheese is recommended for this recipe?
The recipe specifically calls for 8 ounces of thinly sliced sharp American cheese for a rich and smooth flavor.
How should I prepare the egg yolks?
Beat the egg yolks in a separate bowl until they are thick and light in color before incorporating them into the cheese mixture.
What does it mean to temper the eggs?
Tempering involves slowly adding the warm cheese mixture to the beaten egg yolks while stirring continuously to prevent the eggs from scrambling.
How should the egg whites be beaten?
The egg whites should be beaten in a clean bowl until stiff peaks form, which provides the structure for the soufflé to rise.
What is the secret to folding in the egg whites?
First, gently fold one-quarter of the beaten egg whites into the cheese mixture to lighten it, then carefully fold in the rest until no white streaks remain.
What size dish is required for this recipe?
You should use a clean, ungreased 1 1/2 quart soufflé dish for the best results.
How do I create the classic top hat shape on the soufflé?
Run a spatula or knife in a circle about 1 inch from the edge and 1 inch deep into the mixture before placing it in the oven.
What is a soufflé collar and why is it used?
A collar is a strip of parchment or wax paper that extends above the dish to help support the soufflé as it rises tall during baking.
How do I prepare the wax paper collar?
Cut a strip of paper that reaches 2 inches above the dish, butter one side, and secure it firmly around the outside of the dish.
How long does the soufflé need to bake?
The soufflé needs to bake for approximately 1 hour and 15 minutes.
How can I tell if the soufflé is fully cooked?
The soufflé is done when a knife inserted into the center comes out clean.
Why must the soufflé be served immediately?
Soufflés begin to lose their height and lightness as they cool, so serving immediately ensures the best texture and presentation.
How should I divide the soufflé into servings?
Carefully break the soufflé into individual servings using two forks to maintain its delicate, airy structure.
What provides the spice in this recipe?
A dash of ground cayenne pepper is added to the flour mixture to provide a subtle depth of flavor.
Can I use room temperature ingredients?
Yes, the recipe suggests using milk at room temperature and separating eggs to achieve the best consistency.
Is the flour used in this recipe special?
The recipe calls for 1/4 cup of sifted all-purpose flour.
What should the consistency of the cheese sauce be before adding eggs?
The cheese sauce should be completely melted, smooth, and slightly cooled for a few minutes before adding it to the yolks.
What type of salt is best for this dish?
You can use 1/2 teaspoon of either Kosher or Sea Salt as specified in the ingredients list.
What is the difficulty level of this recipe?
While it appears fancy, the recipe notes it is easier than it seems and is suitable for cooks looking to create a memorable meal.
How many servings does this recipe provide?
Based on the 1 1/2 quart dish size and 4-egg base, it typically serves 2 to 4 people as a side or main dish.
What side dishes go well with a cheese soufflé?
A fresh salad is recommended to balance the richness of the decadent cheese soufflé.
What is the texture of the finished soufflé?
The finished dish features a beautifully fluffy and light texture with a rich, melted cheese interior.
Can I make the cheese base ahead of time?
While the final folding and baking must be done just before serving, the cheese sauce base can be prepared slightly ahead as long as it stays warm enough to blend.