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Sky High: DIY Cheese Soufflé is Totally Doable

The riseand inevitable fallof the soufflé is a dramatic culinary masterpiece, and a spectacular addition to any cooking repertoire. Like many dishes that come from the classic French kitchen, the soufflé has a reputation for being beyond the grasp of the everyday cook. But is it really? Or is that notion all just part of the drama? We argue for the latter—after all, it’s only milk, eggs, flour, and a generous grating of cheese. Here, we’ve broken down the soufflé into four manageable stepsyou’ll be conquering the savory showstopper by your next dinner party.

Cheese Soufflé
Serves 6
  1. Equipment
  2. 6 5-ounce ceramic ramekins
  3. Parchment paper
  4. Butcher’s twine
  5. 2 small saucepots
  6. Medium mixing bowl
  7. Stand mixer fitted with whisk attachment
  8. Ingredients
  9. 2½ tablespoons unsalted butter, plus more for greasing ramekins
  10. 2 tablespoons breadcrumbs
  11. ⅔ cup grated Parmigiano Reggiano cheese, divided
  12. 1½ cups whole milk
  13. 2½ tablespoons all-purpose flour
  14. ¾ teaspoon kosher salt
  15. ½ teaspoon white pepper
  16. Pinch cayenne pepper
  17. 1 teaspoon Dijon mustard
  18. 6 large eggs, whites and yolks separated
  19. 6 ounces Gruyère cheese, grated
  20. ¼ teaspoon cream of tartar
  1. ►Heat oven to 375°F. Butter insides of ramekins generously. Mix breadcrumbs and 2 tablespoons Parmigiano Reggiano. Sprinkle mixture into each ramekin to completely coat sides and bottoms. Cut 6 long strips of parchment paper and wrap one around each ramekin; trim to leave a 2-inch lip above the rim of each ramekin. Secure parchment paper with butcher’s twine.
  2. ►Warm milk in a small saucepot over medium-low heat. Meanwhile, melt butter in another small saucepot over medium heat. Stir flour into melted butter and cook, stirring, until mixture resembles wet sand, about 3 minutes. Whisk in warm milk. Bring mixture to a boil, stirring constantly, then reduce heat and simmer for 5 minutes. Remove mixture from heat and stir in salt, white pepper, cayenne, and mustard. Add egg yolks and whisk immediately to avoid clumps. Whisk in Gruyère and remaining Parmigiano Reggiano and set aside.
  3. ►Whisk egg whites with cream of tartar in a bowl until stiff peaks form. Fold one-third of egg whites into warm cheese mixture. Fold in remaining egg whites until fully combined. Do not overmix; batter should be light and airy, without large pockets of egg white.
  4. ►Portion soufflé batter into prepared ramekins. Place on a rimmed baking sheet and transfer to oven. Bake for 20 to 25 minutes, until soufflé centers are set but still have a slight jiggle. Open oven door very gently to ensure soufflés don’t deflate. Serve immediately.
culture: the word on cheese https://culturecheesemag.com/

Tips for Soufflé Success

  • Serve with a zesty green salad to cut the soufflé’s richness.
  • Add a tablespoon of finely chopped fresh herbs like chives, parsley, thyme, or tarragon to the batter before baking.
  • Add ¼ cup of vegetable puree—try spinach, aspa ragus, or butternut squash—to the batter for added flavor and color (it’s also a great way to clean out your refrigerator).  
  • Replace half of the Gruyère with another flavorful melting cheese, such as aged white cheddar, fontina, Comté, or Manchego.

Erin Harris

Erin Harris is a classically trained chef who spent time living and working in Italy early in her career. After years of being an enthusiast of fine cheese, Erin studied and trained to become a Certified Cheese Professional through the ACS. Combining her passion for fine food and cheese, today Erin is a cheesemonger and a freelance recipe developer and consultant. In her free time, Erin can be found traveling in search of her next cultural adventure.

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