Classic Cheese Soufflé
6
- Prep Time25 min
- Total Time55 min
- Makes4 to 6 servings
Recipe by Jennifer Pallian; produced by Aimee Nishitoba; photography by; Christie Vuong; food styling by Sage Dakota; prop styling by Nicole Billark.
This show-stopping soufflé rises tall with a crisp top and a creamy centre. Serve it straight away with a simple salad and warm baguette.
Ingredients
2 tbsp fine bread crumbs
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/4 cups 3.25% milk
1 tsp grainy or Dijon mustard
3/4 tsp kosher salt
1/4 tsp cayenne pepper
4 large eggs, at room temperature, separated
1 1/4 cups packed grated sharp cheese (gruyère is traditional, but cheddar works too)
1/4 tsp cream of tartar (optional, see tip)
Instructions
Position rack in bottom-third of oven, then preheat to 375F. Butter a 6-cup soufflé dish (or other 6-cup baking dish) and dust with breadcrumbs. Shake out excess.
Melt butter in a medium saucepan set over medium. Whisk in flour and cook for 1 min. Slowly whisk in milk until smooth and thickened. Whisk in mustard, salt and cayenne. Remove from heat.
Whisk a spoonful of hot milk mixture into egg yolks to temper them, then whisk yolks into saucepan. Add cheese, a handful at a time, whisking each time until melted. Set aside.
Beat egg whites with cream of tartar in a large bowl, using an electric mixer on medium-high, until stiff peaks form.
With a large spatula, fold 1/3 of whites into cheese base to loosen it. Fold in remaining whites gently, keeping as much volume as possible.
Spoon mixture into prepared dish. Bake until puffed, golden and just set in the centre, 27 to 32 min. The centre should reach about 185F. Cover loosely with foil if the top darkens too quickly. Serve immediately.
Kitchen tips
- Use freshly shredded cheese for a smooth melt.
- For individual servings, divide mixture among six prepared 1-cup ramekins set on a baking sheet, filling each about ¾ full. Bake at 375F until puffed and just set, 18 to 22 min.
- Cream of tartar, chemically known as potassium bitartrate, helps stabilize egg whites while whipping.
Find food scientist Jennifer Pallian's best advice for making a drama-free soufflé.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
