The Perfect Cheese Soufflé

Light, airy, and packed with cheesy goodness—this soufflé is pure comfort with a touch of elegance.

About

Golden, airy, and packed with cheesy goodness, this cheese soufflé is the perfect balance of elegance and comfort. Despite its fancy reputation, it’s surprisingly simple to make with just a few basic ingredients. The secret lies in whipping the egg whites to perfection and gently folding them into a rich, cheesy base—creating that signature rise and melt-in-your-mouth texture.

Whether you’re serving it for brunch, a light dinner, or as an impressive appetizer, this soufflé is guaranteed to impress. Pair it with a fresh green salad, a bowl of warm tomato soup, or some crusty bread for a complete meal. Just remember—soufflés wait for no one! Serve it straight from the oven and enjoy every warm, fluffy bite.

Serves: 6

Cook time: 60 min

Difficulty: medium

Ingredients

5 eggs, separated
3 tablespoons flour
2 cups (500 ml) milk
1 tablespoon butter (for greasing ramekins)
½ teaspoon salt
1½ cups (150g) grated cheese (cheddar, Gruyère, or your choice)

Step-by-step

1

Butter 2 large and 2 small ramekins or 6 small ramekins to prevent sticking.

2

Separate the egg yolks from the egg whites and set them aside.

3

In a saucepan, whisk the flour with the egg yolks and salt, then gradually add the milk, stirring until smooth.

4

Cook over medium heat, whisking continuously until it thickens and starts bubbling.

5

Once thickened, transfer the mixture to another mixing bowl and let it cool completely.

6

Preheat your oven to 350°F (180°C).

7

Once the cream mixture has cooled, beat the egg whites until they form stiff peaks.

8

Add the grated cheese to the cooled egg yolk mixture and mix until combined.

9

Gently fold in the beaten egg whites using a spatula, being careful not to deflate the mixture.

10

Pour the batter evenly into the prepared ramekins, filling them about ¾ full. Place the ramekins in a deep baking tray, then carefully pour boiling water into the tray until it reaches halfway up the sides of the ramekins.