Cheese Soufflé

• 4 large eggs, separated
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup grated Gruyère cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon cream

Steps

1. 1 Preheat oven to 375°F and butter four 8-ounce ramekins.
2. 2 In a saucepan, melt butter over medium heat. Stir in flour to create a roux.
3. 3 Gradually whisk in milk, stirring constantly until thickened.
4. 4 Remove from heat and mix in cheese until melted.
5. 5 Whisk egg yolks into cheese sauce one at a time.
6. 6 In a separate bowl, beat egg whites with cream until stiff peaks form.
7. 7 Gently fold egg whites into cheese mixture.
8. 8 Divide batter among ramekins.
9. 9 Bake for 20-25 minutes until risen and golden.
10. 10 Serve immediately.

Equipment

• Saucepan
• Whisk
• Electric mixer
• Ramekins

Variations

• Add a pinch of nutmeg for extra flavor.
• Incorporate sautéed mushrooms for a hearty twist.

Substitutions

• Substitute Gruyère with cheddar or Swiss cheese if preferred.

Pairings

• Roasted asparagus
• Arugula salad with lemon vinaigrette

Nutrition

Tips

• Ensure all ingredients are at room temperature.
• Avoid opening the oven door while baking to prevent the soufflé from deflating.

Storage

Soufflés are best served immediately but can be briefly stored in a warm oven if needed.

Freezing: Does not freeze well due to the delicate texture.

Serving Suggestions

• Serve with a side salad or roasted vegetables.
• Pair with a glass of Chardonnay.

FAQ