A soufflé is a baked egg-based dish originating from France, known for its delicate, fluffy texture and rich flavor. It can be made as a savory dish, with cheese, vegetables, or meat, or as a dessert, with chocolate, fruit, or vanilla as the main flavors. The key to a perfect soufflé is in the egg whites: they need to be whipped to stiff peaks and gently folded into the base to retain as much air as possible.

Here’s a basic recipe for a cheese soufflé, a classic and beloved version of this elegant dish.


For the Soufflé:

  • 4 large eggs, separated
  • 1 cup (240ml) whole milk
  • 2 tablespoons unsalted butter, plus extra for greasing
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • A pinch of cayenne pepper
  • A pinch of nutmeg
  • 1 cup (about 100g) grated cheese (Gruyère, Cheddar, or a mix)

For the Baking Dish:

  • Butter, for greasing
  • 2 tablespoons finely grated Parmesan cheese or breadcrumbs, for coating


  1. Preheat Oven and Prepare Dish:
    • Preheat your oven to 375°F (190°C). Grease a soufflé dish (or individual ramekins) with butter, then coat with grated Parmesan cheese or breadcrumbs, tapping out the excess. This helps the soufflé climb up the sides of the dish.
  2. Make the Béchamel Base:
    • In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Stir in the flour and cook, stirring constantly, until the mixture becomes pale yellow, about 2 minutes.
    • Gradually whisk in the milk until smooth. Bring to a simmer, and cook, stirring constantly, until thickened, about 2 minutes. Season with salt, cayenne pepper, and nutmeg.
    • Remove from heat and stir in the egg yolks one at a time, followed by the grated cheese, until smooth.
  3. Whip the Egg Whites:
    • In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
  4. Fold in the Egg Whites:
    • Stir about one-quarter of the egg whites into the cheese mixture to lighten it. Then gently fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
  5. Bake:
    • Pour the mixture into the prepared dish(es). Smooth the top and run your thumb around the inside edge of the dish(es) to help the soufflé rise evenly.
    • Bake until the soufflé is puffed and golden brown on top, about 25-30 minutes for a large soufflé or 15-20 minutes for individual ramekins. Avoid opening the oven during the first two-thirds of the baking time to prevent the soufflé from collapsing.
  6. Serve Immediately:
    • Soufflés should be served immediately after baking, as they will begin to fall shortly after coming out of the oven.

Enjoy your delicious and airy cheese soufflé, a true testament to your culinary skills!

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