France Soufflé au Fromage (Cheese Soufflé)
Although cheese soufflé is frequently served as a light main course, it is traditionally an appetizer. Emmental, Gruyère, or Parmesan cheeses are often used in this soufflé outside of France, but cooks in France commonly use cheeses similar to Comté, a cooked cow’s milk cheese. Some recipes use dry mustard instead of or in addition to nutmeg.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1/4 cup (60 ml) butter, plus extra for greasing
- 1 1/2 oz (40 g) all-purpose flour
- 1 2/3 cups (400 ml) milk
- 5 1/4 oz (150 g) comté cheese, grated
- Pinch of nutmeg
- 4 eggs, separated
- Salt, to taste
- Ground black pepper, to taste
Directions
- Preheat oven to 375°F (190°C) and grease a soufflé dish with butter.
- Melt butter in a skillet.
- Add flour and sauté until it is very lightly browned.
- Stir in milk slowly and cook over low heat until thick.
- Add cheese and nutmeg.
- Remove skillet from heat when cheese is fully melted.
- Beat in egg yolks and season with salt and black pepper.
- Beat egg whites in a bowl until stiff but not dry.
- Fold egg whites into cheese mixture.
- Pour mixture gently into the prepared soufflé dish.
- Bake for 30 minutes, or until golden.
- Serve immediately.
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