Light Cheese Soufflé

Name: Light Cheese Soufflé
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: France
Ingredients: 10 g of butter (softened); 40 g of butter; 40 g of flour; 500 ml of milk (hot); 4 egg yolks; 4 egg whites; 150 g of shredded cheese (Gruyère or Comté type); 1 pinch of nutmeg (grated); salt; pepper; 1 tbsp of flour (for the dish)

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An airy, delicate cheese soufflé, perfect for an elegant starter or a light main, with a melt-in-your-mouth texture and an intense flavor.

Total time: 45 min
Prep: 20 min
Cook: 25 min
Difficulty: Medium
Per person: €1.25

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a main

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For dessert

Chocolate Truffles

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To drink

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Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

459kcal

Protein22 g20%
Carbs14 g13%
Fat33 g67%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a well-risen soufflé, make sure all the ingredients are at room temperature and that the egg whites are beaten to stiff, glossy peaks. Open the oven door as little as possible while baking.

Freezing : Can you freeze this recipe?

Not recommended

The light, airy texture would be completely ruined by freezing/thawing.

Storage : How long does it keep?

Not possible. The soufflé deflates and loses its texture right after baking. Eat straight away.

Making ahead : Can you make it the day before?

Same day

Making the béchamel base ahead is possible. Folding in the egg whites and baking must be done just before eating. Do not prepare the day before.

Reheating : How do you reheat it?

The soufflé loses its airy texture and collapses completely when reheated.

Variations

Choose grated Gruyère or Comté.
Run your finger around the inside edge of the dish to make a small groove.
Serve immediately, straight out of the oven.

Mistakes to avoid

Opening the oven door while baking: the soufflé would fall.
Deflating the beaten egg whites while folding them in: lift the mixture gently.
Filling the dishes to the brim: aim for three-quarters full.

Frequently asked questions

How do you make the béchamel for the soufflé?

Melt the butter, add the flour all at once and whisk for 1 to 2 minutes, then gradually pour in the hot milk off the heat while whisking, and return to low heat until you have a thick béchamel.

How do you fold in the beaten egg whites?

Beat the egg whites to stiff peaks in a clean bowl, first fold in a third to loosen the mixture, then add the rest by lifting the mass with a spatula, without deflating the whites.

Why butter and flour the dishes?

Butter the dishes generously with upward strokes, then dust lightly with flour: this helps the batter climb up the sides and gives a well-risen soufflé.

How long do you bake the soufflé?

Put it in the oven right away at 190 °C for 20 to 25 minutes without ever opening the oven door. The soufflé should be well risen and golden, and is served immediately.