Cheese Soufflé

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Its fancy reputation precedes it. Psst...it's actually easy to make!

Camille C.
Camille C.
105

5 minutes

Prep time

30 minutes

Cook time

1177 cal.

Per serving

Utensils

Pot (small), Stovetop, Oven, Whisk, Spatula, Immersion blender, Round baking dish

recipe

Butter (unsalted)
Flour (all-purpose)

Step 1

Preheat the oven to 400°F. Melt the butter in a saucepan over low heat. Whisk in the flour. Stir continuously until the mixture is nutty brown & bubbly.

Milk (whole)

Step 2

Gradually add the milk in batches. Keep stirring, until it reaches a thick pancake-like batter.

Nutmeg (ground)

Step 3

Season with salt & pepper. Add the nutmeg (optional). Mix & set aside to cool.

Egg

Step 4

Meanwhile, separate the egg yolks from the whites.

Step 5

Grease a baking mold (or oven-proof metal bowl or tin) with butter.

Egg
Shredded cheese

Step 6

Whisk the egg yolks. Stir the yolks & grated cheese into the batter, which should be lukewarm.

Egg

Step 7

Season the egg whites with a pinch of salt. Beat with an immersion blender or hand mixer until they form stiff white peaks.

Step 8

Pour the batter into a large bowl. Gently fold the egg whites into the batter using a spatula.

Step 9

Pour the mixture into the greased baking mold. Bake for 25 minutes, or until cooked through & golden on top. You did it!

Nutrition facts

Average estimated amount for one serving

Energy1177 cal.
Fat100 g
Carbohydrates33 g
Protein40 g
Fiber1 g

On average, one serving of the recipe "Cheese Soufflé" contains 1177 Energy, 100 g of Fat, 33 g of Carbohydrates, 40 g of Protein, 1 g of Fiber.

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Cheese Soufflé
Medium