Savoury Cheese Souffle

9

PREP TIME

30 min

TOTAL TIME

55 min

Serves

4 to 6

Savoury Cheese Souffle

Photo, Erik Putz.

Soufflés don't have to be intimidating to make. With our step-by-step guidance, you're on your way to making a decadent show-stopper.

Ingredients

  • 2 tbsp all-purpose flour , plus 1 tbsp for baking dish
  • 2 tbsp unsalted butter
  • 1 cup 2% milk
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 4 eggs , separated
  • 1/2 tsp cream of tartar
  • 1 cup coarsely grated gruyère
  • 1 tsp finely chopped parsley , optional

Instructions

  • Position rack in bottom of oven, then preheat to 400F. Spray the inside of a 1-L soufflé dish (or 6-in.-wide x 3-in.-high cake pan) with oil, then sprinkle over 1 tbsp flour. Tilt to cover bottom and sides. Flip upside down over a sink to release excess flour. Refrigerate until ready to use.
  • Melt butter in a medium saucepan over medium-low heat. Whisk in flour. Whisk continuously until mixture turns foamy and begins to bubble, 2 to 3 min. Gradually whisk in milk. Increase heat to medium. Whisk continuously until sauce thickens to a pudding-like consistency and bubbles, 3 to 4 min. Whisk in Dijon and salt. Season with pepper. Scrape milk mixture into a large bowl and set aside to cool slightly, 10 min.
  • Meanwhile, beat egg whites with cream of tartar in a large bowl, using an electric mixer on medium-high, until stiff, about 3 min.
  • Set chilled soufflé dish on a baking sheet. Stir yolks into milk mixture until combined. Stir in cheese. Gently fold one-third of egg white mixture into milk mixture, then remaining egg whites. Mixture should be fluffy. Carefully scrape soufflé mixture into chilled dish.
  • Bake soufflé on bottom rack until puffed and dark golden on top, 25 to 30 min. Carefully remove from oven. Sprinkle with parsley. Scoop soufflé with a serving spoon and serve immediately. (Once you dig into the soufflé, it will deflate very quickly.)

Kitchen Tip

  • Egg whites are hard to whip if there are traces of butter or oil in the bowl or on beaters. Make sure they’re clean.

Step-by-Step

Step 1
Photo, Erik Putz.

Step 1

Angle and turn the bowl while flouring to ensure an even coat, and toss out any excess. This non-stick surface helps the soufflé rise.

Nutrition (per serving)

  • Calories
  • 470,
  • Protein
  • 22 g,
  • Carbohydrates
  • 52 g,
  • Fat
  • 19 g,
  • Fibre
  • 2 g,
  • Sodium
  • 580 mg.
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