Cheese Soufflé

Egg Cookery

Soufflés de queso


Adapted from Julia’s Kitchen Wisdom and Mastering the Art of French Cooking by Julia Child

I have made these soufflés several times and they are delicious. It is not a difficult recipe, and they are relatively quick to make. I love them!


  • Cooking Spray
  • 1 tbsp finely grated Parmesan cheese
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup boiling milk (I’ve used almond milk)
  • ½ tsp salt
  • Pepper, to taste
  • A pinch of cayenne pepper
  • Pinch of nutmeg
  • 4 egg yolks
  • 5 egg whites
  • A pinch of salt
  • ¾ to 1 cup of grated Swiss cheese (my favorite is Gruyère but you can also use Emmental or even mix the Swiss with Parmesan cheese)


  1. Preheat oven to 400F (205C)
  2. Grease the inside of 4 4-inch ramekins and sprinkle with cheese.
  3. Melt the butter in a saucepan. Stir in the flour with a wooden spoon. Cook over medium heat until butter and flour foam together for 2 minutes without browning. Remove from heat. Pour in all the boiling milk once the mixture has stopped bubbling. Beat with a wire whip to blend. Beat in the seasonings. Return over medium high heat and boil, stirring with the whip for 1 minute. It should become very thick.
  4. Remove from heat. Separate the eggs and drop the yolks into the center of the hot sauce. Beat the yolks with the wire whip one at a time.
  5. Beat the egg whites with the egg whites with an electric mixture until stiff, shiny peaks form. Stir in a quarter of the egg whites into the sauce. Stir in all but a tablespoon of the cheese. Fold in the rest of the eggs whites.
  6. Turn the soufflé mixture into the ramekins. Sprinkle them with the remaining cheese. Arrange the ramekins on a baking sheet and set on a rack in the middle level of the preheated oven. Immediately turn heat down to 375F (190C). Bake for 25 to 30 minutes until the soufflés have puffed several inches over the rim of the ramekins and are browned on top.



The original recipe calls for a 6-cup soufflé mold but I like to make the individual soufflés. I find that one of the most frustrating things of the soufflé is having to fold in the egg whites. I can get pretty obsessive over having a smooth mixture but it is best to leave some unmixed patches than to overfold; if you do, the soufflés will not puff up. Another thing many people worry about when making soufflés is when they are ready; to check, you can use a skewer and plunge it through the side of the soufflé. If it comes out with a few traces, it will be creamy inside but will sag quickly. If the skewer comes out clean it will hold longer. Another tip, you should eat the soufflés immediately, but if you need a few more minutes before sitting down to enjoy, you can leave them in the turned-off oven and they will remain puffed. Finally, if 4 soufflés is too much, you can freeze the unbaked ones; before baking them, make sure to thaw them.

Soufflé de queso


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