Cheese Souffle Savoury
Elevate your culinary repertoire with this classic Cheese Soufflé Savoury recipe, a show-stopping dish that's as impressive as it is indulgent. Featuring a luscious base of golden roux blended with creamy whole milk, aromatic nutmeg, and the rich nuttiness of Gruyère cheese, this savoury soufflé is delightfully airy yet decadently cheesy. Lightened by perfectly whipped egg whites and baked to golden perfection, it’s a true masterpiece that rises to the occasion. Ideal for a brunch centerpiece or a sophisticated starter, each ramekin delivers a warm, melt-in-your-mouth bite packed with irresistible flavor. With just 20 minutes of prep time, this recipe combines timeless French technique with approachable ingredients to create an unforgettable dining experience. Serve fresh from the oven and watch your guests marvel at your culinary prowess! Perfect for entertaining or treating yourself, these cheese soufflés are an elegant yet surprisingly simple way to impress.
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Ingredients
- 30 g Unsalted butter (plus extra for greasing)
- 30 g All-purpose flour
- 240 ml Whole milk
- 1 tsp Salt
- 0.25 tsp Ground black pepper
- 1 pinch Ground nutmeg
- 4 Eggs (separated into yolks and whites)
- 100 g Grated Gruyère cheese (or a mixture of Gruyère and Parmesan)
- 0.25 tsp Cream of tartar
Directions
Step 1
Preheat your oven to 190°C (375°F). Position the oven rack in the lower third of the oven.
Step 2
Generously grease 4 ramekins (about 8cm in diameter) with butter, making sure to coat the sides evenly. Dust the inside of each ramekin with a small amount of flour or grated cheese to help the soufflés rise. Tap out any excess and set the ramekins aside.
Step 3
In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly with a wooden spoon or whisk to create a smooth roux. Cook for 1–2 minutes until the mixture is pale golden.
Step 4
Gradually pour in the milk while whisking continuously to prevent lumps. Keep stirring and cook for 3–5 minutes until the mixture thickens to the consistency of a thick sauce.
Step 5
Remove the saucepan from the heat and stir in salt, black pepper, and a pinch of nutmeg. Let the mixture cool slightly, then beat in the egg yolks one at a time. Stir in the grated Gruyère cheese until well combined. Set aside to cool to room temperature.
Step 6
In a clean, dry bowl, use an electric mixer or whisk to beat the egg whites with the cream of tartar until stiff peaks form. The egg whites should hold their shape but not appear dry.
Step 7
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Once incorporated, carefully fold in the remaining egg whites in two batches. Be gentle to avoid deflating the mixture.
Step 8
Divide the mixture evenly between the prepared ramekins. Run your thumb around the inside rim of each ramekin to create a small indentation—this helps the soufflés rise evenly.
Step 9
Place the ramekins on a baking tray and bake in the preheated oven for 20–25 minutes or until the soufflés are puffed and golden brown on top. Do not open the oven door while baking, as this may cause the soufflés to collapse.
Step 10
Serve the soufflés immediately as they will begin to deflate once removed from the oven. Enjoy the light, cheesy perfection!
Nutrition Facts
| Serving size | (615.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1182.1 |
| Total Fat 84.2g | 0% |
| Saturated Fat 45.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 928.2mg | 0% |
| Sodium 3455.5mg | 0% |
| Total Carbohydrate 37.4g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 12.9g | |
| Protein 66.5g | 0% |
| Vitamin D 297.9IU | 0% |
| Calcium 1441.1mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 899.0mg | 0% |
Source of Calories