Description
This French Cheese Soufflé (Soufflé au Fromage) is a light and airy dish made with a rich cheese base and whipped egg whites, baked to perfection. The Gruyère cheese adds a nutty, savory flavor that will make this soufflé the star of any meal.
Ingredients
Units
Scale
- 2 tbsp (30g) unsalted butter (plus more for greasing)
- 2 tbsp (15g) all-purpose flour
- 3/4 cup (180ml) warm milk
- 1/4 tsp salt
- Pinch of pepper
- Pinch of ground nutmeg
- 3 large eggs, separated
- 3/4 cup (75g) grated Gruyère cheese (or Emmental, Comté)
- 1/2 tsp Dijon mustard (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a soufflé dish with butter and dust it with a little flour. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and stir to form a smooth roux. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the warm milk, continuing to whisk to avoid lumps. Add salt, pepper, and nutmeg. Bring the mixture to a simmer, then remove from heat once it thickens.
- Allow the mixture to cool slightly, then whisk in the egg yolks, grated Gruyère cheese, and Dijon mustard (if using). Set the mixture aside.
- In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture in batches, being careful not to deflate them.
- Pour the soufflé batter into the prepared dish and smooth the top. Bake in the preheated oven for 25-30 minutes, or until golden and puffed up. Serve immediately while it’s still light and airy!
Notes
- Be sure to fold the egg whites gently into the mixture to keep the soufflé light and fluffy.
- For a more intense flavor, you can use a mix of Gruyère and Parmesan cheese.
- The soufflé will deflate quickly after baking, so it’s best to serve it immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg