Description
JB’s Cheese Soufflé is a classic French dish featuring a light and airy soufflé made with a creamy Mornay sauce base enriched with Gruyère cheese, whipped egg whites, and baked to golden perfection. Perfect for an elegant appetizer or a special brunch, this soufflé delivers impressive lift and rich cheesy flavor with a delicate texture.
Ingredients
Scale
Dairy & Eggs
- 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)
Dry Ingredients
- 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
Cheese
- 150 g (1 1/2 cups) Gruyère cheese, shredded (tightly packed if using cup measure)
Instructions
- Preheat Oven: Set your oven to 200°C (400°F) or 180°C (350°F) fan-forced. A properly hot oven is essential to ensure the soufflé rises beautifully.
- Prepare Ramekins: Generously brush the insides of four 325 ml (1 1/3 cups) ramekins with the melted butter, coating well but not brushing upwards. Place them on a baking tray and set aside.
- Warm Milk: In a small saucepan over medium heat, warm the milk until steaming but not boiling, then remove from heat and set aside.
- Make Roux: In a large saucepan, melt 75 g butter over medium heat. Add the flour and whisk continuously for about 2 minutes. The mixture will become a smooth, thick paste; avoid browning by adjusting heat if necessary.
- Make Béchamel Sauce: Gradually whisk one-third of the warm milk into the roux until thickened, then add half of the remaining milk and whisk smooth. Add the rest of the milk along with salt and pepper, whisking until the sauce thickens and is smooth without lumps.
- Turn into Mornay Sauce: Remove the sauce from heat. Whisk in the egg yolks one at a time until fully combined. Return the pan to medium heat and whisk in the shredded Gruyère cheese until melted and smooth. Scrape down the sides, cover with a lid, and set aside.
- Beat Egg Whites: In a large clean bowl, combine egg whites and cream of tartar. Using a mixer, beat at medium speed for 2 minutes, then increase to high speed for 30 seconds, until firm peaks form. This gradual beating helps develop a stable foam.
- Incorporate Egg Whites: Whisk the Mornay sauce smooth again. Add one-quarter of the beaten egg whites and whisk thoroughly to lighten the mixture. Then gently fold in a third of the remaining whites using a rubber spatula with slow sweeping motions from bottom to top to retain air. Repeat folding two more times with the remaining egg whites until just combined, allowing some small lumps.
- Fill Ramekins: Ladle the mixture evenly into the prepared ramekins, filling to about 1 cm (0.4 inches) below the rim. Smooth the tops lightly with the back of a teaspoon dipped in water. Clean the inside rims of each ramekin by running your thumb along the edge to ensure a clean surface for the soufflé to rise.
- Bake: Place ramekins on the baking tray and bake in the preheated oven without opening the door for 20 minutes, until the soufflés have risen tall and tops are golden. They should slightly jiggle when gently shaken but remain set.
- Serve Immediately: Once out of the oven, serve immediately to enjoy the soufflé at its peak puffiness, as it will begin to deflate quickly.
Notes
- Use room temperature eggs to ensure better volume when whipping egg whites.
- Gruyère cheese is preferred for its melting quality and flavor; other firm cheeses may be substituted but could affect taste and texture.
- Cream of tartar stabilizes egg whites to help maintain volume during folding and baking.
- Do not open the oven door during baking to prevent soufflé collapse from sudden temperature changes.
- Filling ramekins just below the rim allows space for the soufflé to rise without spilling.
- Brush ramekins only on sides, not rim, to promote proper rising edges.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Keywords: Cheese soufflé, Gruyère cheese, French appetizer, soufflé recipe, Mornay sauce, egg whites, baking, classic souffle
