Ingredients:
- 4 large eggs, separated
- 2 tablespoons unsalted butter (+ extra for greasing)
- 3 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1 cup grated sharp cheddar cheese (or Gruyère for richer flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)
- A pinch of nutmeg (optional)
Instructions:
- Prepare the dish:
Preheat your oven to 375°F (190°C). Butter a 4-cup soufflé dish (or individual ramekins). If desired, lightly dust with flour to prevent sticking. - Make the béchamel base:
In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a smooth paste (roux), but don’t let it brown.
Slowly whisk in the warm milk, stirring constantly until the mixture thickens to a creamy sauce (about 3–5 minutes). Remove from heat. - Add cheese and seasoning:
Stir in the grated cheese, salt, pepper, and nutmeg (if using). Mix until the cheese melts and the sauce is smooth. Let it cool slightly. - Prepare egg yolks:
Beat the egg yolks lightly, then whisk them into the cooled cheese sauce. - Beat egg whites:
In a clean, dry bowl, beat the egg whites (with cream of tartar, if using) until stiff peaks form. - Fold whites into the base:
Gently fold one-third of the egg whites into the cheese mixture to lighten it. Then carefully fold in the remaining whites, preserving as much air as possible. - Bake:
Pour the mixture into the prepared dish. Place it in the oven and bake for about 25-30 minutes (20-25 minutes for smaller ramekins), until puffed up, golden on top, and a skewer inserted comes out clean. - Serve immediately:
Cheese soufflés deflate quickly, so serve right away for the best texture and presentation.
Tips:
- Use room temperature eggs for better volume.
- Don’t overmix when folding egg whites to keep the soufflé light.
- For extra flavor, add herbs like chives or thyme to the base.
Macros (approximate per serving, serves 4):
Calories: 250
Protein: 18g
Fat: 18g
Carbs: 8g