How To Make A Souffle Recipe

I love this soufflé recipe because it combines the perfect balance of rich, cheesy flavor from the Gruyère and Parmesan with a light, airy texture that’s absolutely divine. Plus, the process of watching it rise in the oven is so satisfying; it feels like a culinary triumph every single time!

I adore making soufflés because they’re a delightful challenge that produces a dish so light and airy it almost defies gravity. This recipe uses our basic white sauce, made with unsalted butter, all-purpose flour, and whole milk, for a rich, slightly nutty-tasting base.

Gruyère and Parmesan cheese fill the sauce (and the soufflé) with luscious cheesiness. A tiny pinch of cayenne zings it up a notch or two, while Dijon mustard lends nuance and depth.

Egg white whips to volume and holds it, making the soufflé light.

Ingredients

Butter Without Salt: Contributes to the richness and creamy textural qualities of the sauce; essential to the roux.

All-Purpose Flour: Offers construction, thickens the soufflé foundation; low in fiber, sustains the soufflé.

Whole Milk: Delivers creaminess and moisture; serves as a calcium source.

Gruyère cheese: imparts a nutty, savory flavor; superb protein source.

Eggs: Crucial for leavening, supplying structure; loaded with protein.

Ingredient Quantities

• 3 tablespoons unsalted butter, plus extra for greasing
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• Pinch of salt
• Pinch of cayenne pepper
• 1/2 teaspoon Dijon mustard
• 4 large eggs, separated
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon cream of tartar

Instructions

1. Set the temperature of your oven to 375°F (190°C). Prepare a
1.5-quart soufflé dish by greasing the inside with unsalted butter. Coat the dish thoroughly with the butter.

2. A medium saucepan, 3 tablespoons of unsalted butter, medium heat. Melt the butter. Stir in 3 tablespoons of all-purpose flour. Cook for about 1 minute. Observe as the mixture becomes golden and bubbling, a sight almost too good to behold.

3. Slowly incorporate 1 cup of whole milk, whisking constantly to ensure that no lumps form. Then cook the mixture until it thickens and simmers, which should take about 2-3 minutes.

4. Take the saucepan off the burner. Into it, stir a pinch of salt, which is also a pinch of cayenne pepper, and ½ teaspoon of Dijon mustard. Now let the mixture cool down a bit.

5. After it has cooled, incorporate the four egg yolks, one by one, and whisk until the setup is uniform throughout. Add 1/2 cup of grated Gruyère cheese and 1/4 cup of grated Parmesan cheese, stirring to blend, and then set aside.

6. In a clean mixing bowl, combine 4 egg whites and 1/4 teaspoon tartaric acid. Using an electric mixer, whip, or beat, the egg whites until they form stiff, but not dry, peaks.

7. Lightening the cheese mixture with egg whites takes some delicate folding. First, fold one-third of the beaten egg whites into the cheese mixture. Then, fold in the remaining egg whites with care. It’s essential not to deflate the whites, which provide the soufflé’s lift.

8. The soufflé mixture goes into the prepared dish, smoothed to a level surface. My finger runs around the edge of the mixture; this is a little trick I remembered from last time, when my soufflé didn’t rise quite as much as I’d expected.

9. Put the baking sheet with the soufflé dish on it in the oven, which has been preheated to a temperature of 375°F (190°C). Allow the soufflé to bake for a time period of 25-30 minutes and watch closely during the final few minutes of baking, until the top has become puffed and evenly browned.

10. The soufflé should be served right after it comes out of the oven. If you tarry, it will start to lose its airy, delicate structure and collapse before your very eyes. Once you have done that, you can look forward to a sort of mixed texture: the soft part at the center with its almost custard-like consistency, the eggy flavor not too pronounced, almost sweet in its subtlety.

Equipment Needed

1. Oven
2. 1.5-quart soufflé dish
3. Medium saucepan
4. Whisk
5. Mixing bowl
6. Electric mixer
7. Baking sheet
8. Measuring spoons
9. Measuring cups
10. Grater

FAQ

• Q: Can I use a different type of cheese instead of Gruyère?Yes, you can substitute another cheese like cheddar or Comté for Gruyère, but it may change the flavor a bit.
• Q: How do I prevent my soufflé from collapsing?A: Serve the soufflé as soon as it is out of the oven, and be careful when opening the oven door not to let in a blast of cold air.
• Q: Why is cream of tartar used in this recipe?A: The egg whites are stabilized by cream of tartar, which allows them to hold their peak and gives the soufflé better structure.
• Q: Can I make the soufflé base ahead of time?Q: Can I get a head start on the soufflé and prepare the base before I need to serve it?
• Q: What’s the best way to incorporate the egg whites into the soufflé base?To keep as much air in the mixture as possible, fold the egg whites into the base in small batches. Use a spatula and a gentle motion to combine the two components.
• Q: How can I tell when the soufflé is done baking?B: The soufflé ought to be puffed and golden on the top, with a slight wobble in the middle when gently shaken.
• Q: Is it necessary to use whole milk for this recipe?Whole milk is suggested for its richness; however, lower-fat milk may be used. Just remember that it could change the texture and possibly—it’s hard to say for certain—alter the final product in some way.

Substitutions and Variations

Butter (unsalted): Substitute the same amount of margarine or olive oil for a different flavor profile.
Whole milk: Substitute with half-and-half or an alternative milk (like almond or oat) for an even lighter texture.
Gruyère cheese: Substitute Swiss cheese or sharp cheddar for a comparable flavor.
Dijon mustard: If you don’t have Dijon, use yellow mustard or a little horseradish.
Lemon juice or white vinegar: Use equal amounts in place of cream of tartar to ensure that egg whites are stable.

Pro Tips

1. Preheat Oven with Precision Ensure your oven is preheated to exactly 375°F (190°C) and maintain that temperature throughout the baking process for optimal rise and texture of the soufflé.

2. Temperature of Ingredients Use room temperature eggs, which will incorporate more smoothly and whip to a greater volume. This can contribute significantly to the rise and texture of your soufflé.

3. Avoid Overmixing When incorporating the beaten egg whites into the cheese mixture, fold gently using a spatula. This preserves the airiness and ensures the soufflé develops a good rise.

4. Create an Even Surface Before placing the soufflé in the oven, run your finger around the edge of the mixture in the dish. This creates a slightly indented edge that facilitates an even rise without cracking.

5. Serve Immediately Timing is key. Plan to serve the soufflé immediately once it comes out of the oven to ensure the best texture and presentation, as it starts to deflate quickly.