This classic french recipe is magical and so simple to make. A tasty and airy delight, accompanied by a good, well-seasoned salad, and it’s surely a hit for everyone.
You don't need to be an expert chef, nor do you need to spend hours preparing. The whole thing takes 15 minutes to prepare, then it's ready to cook!
In “Mastering the Art of French Cooking,” Julia Child, Simone Beck and Louisette Bertholle describe the soufflé as the “epitome and triumph of the art of French cooking.”
There are two main components to a Soufflé, a flavourful base and glossy egg whites. These are gently folded together just before baking.
Typical savory soufflés include cheese, vegetables, meat and seafood and can be served as a first course or a light meal.
Prep. Time: 20 min
Bake Time: 20 min
Total Time: 40 min
500 ml milk
4 eggs, separated
60 g butter
50 g flour
125 g cheese (Gruyere, Cheddar, Gouda, Provolone), grated
1 pinch of nutmeg
salt and pepper
1. Preheat the oven to 190°C (170°C fan / 375°F / Gas 5). Generously butter and lightly flour 4x15 cm (or 6x10 cm) soufflé dishes (heatproof porcelain dishes).
2. In a saucepan, over a medium heat, melt the butter. Stir in the flour and mix well, until the butter is completely absorbed. Gradually, add the milk stirring continuously to make a smooth, very thick sauce. Remove from heat and add the salt, pepper and nutmeg. Allow to slightly cool, about 1 minute.
3. Add the egg yolks one at a time, stirring well after each addition. Add the grated cheese, and stir continuously. Set aside.
4. Beat the egg whites until peaks form. Gently, add them to your yolk mixture, until just incorporated into a light yellow foam; without losing too much air.
5. Divide between the soufflé dishes, and fill it up three-quarters full.
6. Place on the baking sheet and bake for 20-25 minutes until the top is puffed and golden-brown, and center moves only slightly when dish is shaken gently. Do not open oven door during the bake. Serve immediately.
“You know you are getting old when the candles cost more than the cake.”― Bob Hope