Cheese Soufflé

A classic rich, cheesy soufflé made with a smooth béchamel base, parmesan, and whipped egg whites for a spongy texture.

Vegetarian Dinner Cheese French Soufflé

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

4.6g

per serving

18.5 g total

Fat

22.6g

per serving

90.4 g total

Protein

18.2g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Flour

Generous tablespoon

Dairy

28.3

Butter

Plus extra for greasing

284

Milk

Warmed

56.7

Parmesan Cheese

Finely grated; or half Gruyère

piece

Egg Yolks

From large eggs, thoroughly beaten

NutsSeeds

pinch

Salt

To taste, added after cheese

pinch

Black Pepper

Freshly ground

pinch

Cayenne Pepper

Optional scrap

Other

piece

Egg Whites

From large eggs

Method

Melt 28g butter in a saucepan and stir in 1 tbsp flour.

Gradually add 284ml warmed milk, stirring until smooth, and cook slowly for 10 minutes.

Stir in 57g grated cheese and 4 beaten egg yolks, then remove from heat.

Season with salt, pepper, and a pinch of cayenne.

Preheat oven to 200°C and butter an 850ml soufflé dish.

Whisk 5 egg whites until they form creamy peaks.

Gently fold the whites into the cheese mixture in two batches using a palette knife.

Pour into the dish and mark a deep circle near the edge with a knife.

Bake at 200°C for 23 to 35 minutes until risen and cooked through.