Cooking Lucid
Soufflé au Fromage
A dramatic cheese soufflé that rises tall and golden — airy, savory, and far less intimidating than its reputation suggests. Timing is everything.
Prep 20 min
Cook 25 min
Total 45 min
Serves 4
Ingredients
Step 1 — Béchamel base
- 3 tbsp butter (plus more for ramekins)
- 3 tbsp all-purpose flour
- 1 cup whole milk (warmed)
- Pinch of nutmeg
- Salt and white pepper
Step 2 — Soufflé
- 4 large eggs (separated)
- 1½ cups Gruyère cheese (grated)
- 2 tbsp Parmesan (grated)
- Butter and Parmesan (for coating ramekins)
Instructions
- 1
Prepare ramekins
Preheat oven to 400°F. Butter four 1½-cup ramekins and coat with Parmesan. Make béchamel: melt butter, whisk in flour, add milk, cook until thick. Season with nutmeg, salt, and pepper. Stir in Gruyère and Parmesan; cool slightly.
- 2
Fold in egg whites
Stir egg yolks into the cheese sauce. Beat egg whites to stiff peaks. Fold one-third into the base to lighten, then gently fold in the rest.
- 3
Bake immediately
Fill ramekins to the rim. Run a thumb around the edge to help rising. Bake 18–22 minutes until puffed and golden. Serve instantly — soufflés wait for no one.
Nutrition per serving: 360 cal · 18g protein · 12g carbs · 26g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
