Easy Cheese Soufflé Recipe

Velvety cheddar cheese whipped up until it's light and airy and then baked -- this decadent cheese soufflé truly does melt in your mouth!

Course Side Dish

Cuisine French

Keyword cheese, sides, soufflé

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 339kcal

Cost $8

Equipment

Blender or food processor
48 oz. Soufflé dish
Hand mixer
Knife and cutting board

Ingredients

8 ounces cheddar cheese cubed
3/4 cup milk whole or 1/2 and 1/2
2 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
4 eggs separated
2 Tablespoons butter softened

Instructions

Preheat your oven to 350°F.
Butter the inside of a 48-oz. soufflé dish. This is a dish that is that has straight sides and is oven safe.
Sprinkle the buttered dish with parmesan cheese. This keeps the soufflé from sticking and adds a teeny bit of flavor.
Cut the cheddar cheese into small cubes.
Separate the eggs. Put the egg whites in a bowl to mix separately.
Put egg yolks, milk, flour, mustard, salt, butter, and cheese in the blender. Blend on low to start and increase as needed to blend everything into a thick and smooth batter.
Pour the batter into a pan on your stove. Heat on low, stirring constantly, until the mix thickens. It will look about the same but will definitely have a change in consistency. This change happens quickly, so keep a close eye as you stir!
Once the mixture is somewhat thicker, turn of the heat and move pan off burner so it can cool slightly.
Use your hand mixer to beat the egg whites until they are white and stiff. This takes about five minutes on a medium high speed.
Pour the egg whites onto the cheese mixture.
Gently fold the egg whites into the cheese mixture, until it is a uniform color. Gently do this. The egg whites are what will make your cheese soufflé rise and you want to be very careful with them. Do not beat or over-stir this mixture. See notes for more about folding.
Pour the mixture into the prepared dish.
Bake for 25 minutes at 350 degrees until top is browned and springs back when lightly touched.
Serve immediately.

Notes

Cheese: This recipe calls for sharp cheddar cheese and that's what I used to make it. I have seen some recipes call for parmesan or Swiss.

Eggs: These have to be separated. The egg whites are beaten until they are white and hold their shape. This is the reason that a soufflé will puff up.

Combining the cheese mixture with egg whites: These need to be combined thoroughly but gently. Use a gently folding motion to mix them together. Stop when it is all combined.

What is "folding"? Folding is a process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture. Using a rubber spatula is recommended. You hold your bowl with one hand and use the spatula to go down the side of the bowl to the bottom. From there you gently lift and turn the ingredients. Take your time with this.

Nutrition