Name: JB’s Cheese Soufflé Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 2 cups full fat milk (can substitute lite milk); 75 g (5 tbsp) unsalted butter; 15 g (1 tbsp) unsalted butter, melted (to grease ramekins); 3 large egg yolks (55g/2oz each, at room temperature); 4 large egg whites (about 120g/4.2oz, at room temperature); 1/2 cup plain flour (all-purpose flour); 1/2 tsp cooking salt or kosher salt (halve if using table salt, increase by 50% for flaky); 2 pinches ground white pepper (black pepper substitute); 1/2 tsp cream of tartar, sifted if lumpy; 150 g (1 1/2 cups) Gruyère cheese, shredded (tightly packed if using cup measure)

Ingredients

2 cups full fat milk (lite milk works too)

75 g (5 tbsp) unsalted butter

1/2 cup plain flour (all-purpose)

1/2 tsp cooking salt or kosher salt (halve amount for table salt, increase by 50% for flakes)

2 pinches ground white pepper (black pepper as substitute)

150 g (1 1/2 cups) Gruyère cheese, shredded

3 egg yolks (large eggs, room temperature)

4 egg whites (large eggs, room temperature, about 120g total)

1/2 tsp cream of tartar (sift if lumpy)

15 g (1 tbsp) unsalted butter, melted (for greasing ramekins)

Instructions

Step 1: Preheat your oven to 200°C (400°F) or 180°C fan. Make sure the oven is hot to help the soufflé rise properly.

Step 2: Brush the insides of four 325 ml ramekins generously with the melted butter. Place the ramekins on a baking tray and set aside.

Step 3: Warm the milk in a small saucepan over medium heat until steaming but not boiling, then set aside.

Step 4: In a large saucepan, melt 75 g butter over medium heat. Add the flour and whisk constantly for 2 minutes until smooth and glossy, without browning.

Step 5: Gradually whisk in the hot milk in three parts: first a third, then half of the remainder, then the rest with salt and pepper. Continue whisking until the sauce thickens and smooths.

Step 6: Remove from heat and whisk in the egg yolks one at a time. Return to medium heat and stir in the shredded Gruyère until melted. Cover and set aside.

Step 7: In a clean bowl, beat the egg whites with cream of tartar starting on medium speed for 2 minutes, then high speed for 30 seconds, until firm peaks form.

Step 8: Whisk a quarter of the egg whites into the cheese sauce to loosen it. Then gently fold in the remaining egg whites in three parts using slow, sweeping motions to keep the mixture airy.

Step 9: Divide the batter evenly among the prepared ramekins, filling them to about 1 cm (0.4″) below the rim. Smooth the tops with a spoon dipped in water and clean the rims with your thumb for a neat edge.

Step 10: Bake the soufflés for 20 minutes without opening the oven door until well risen and golden. The soufflés should jiggle slightly when shaken.

Step 11: Serve immediately to enjoy their full height and delicate texture.

Tips & Variations

Use room temperature eggs for better volume and smoother folding.

If you don’t have Gruyère, try Emmental or a mild cheddar for a different flavor.

Ensure the oven is hot before baking to help the soufflé rise and avoid sinking.

Folding the egg whites gently and thoroughly preserves air bubbles for a light texture.

Do not open the oven door while baking to prevent collapse.

FAQs

Can I use low-fat milk instead of full-fat?

Yes, you can use lite milk, but the soufflé may be slightly less rich. Full-fat milk is preferred for creaminess.

Why did my soufflé collapse?

Common reasons include opening the oven door during baking, insufficiently beaten egg whites, or not having a hot enough oven. Be gentle when folding the whites and bake without interruptions.