%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__01__20190116-cheese-souffle-vicky-wasik-28-b1ca9f82841c4bf6af75d753f8ea5a4e.jpg&w=3840&q=75)
Savory Cheese Soufflé Recipe
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
Ingredient prep checklist
- All-purpose flour: 3 1/2 tablespoons (1 ounce; 28g) all-purpose flour (see note)
- Milk: 1 cup (235ml) whole milk
- Dijon Mustard: 1 teaspoon (5ml) Dijon mustard (optional; see note)
- Pinch Cayenne Pepper: 1 pinch cayenne pepper or two dashes hot sauce (optional; see note)
- Egg Whites: 5 large cold egg whites
- Cream of Tartar: 1/2 teaspoon cream of tartar (optional; see note)
Preheat oven to 400°F (200°C) for a more browned soufflé with a slightly looser center or 375°F (190°C) for a more gently cooked soufflé that sets all the way through. Set oven rack in lowest position. Grease interior of a 48-ounce ramekin with softened butter. Add some grated Parmigiano-Reggiano, rotating ramekin all around so cheese sticks to every part of buttered surface; add more cheese if you don't have enough or discard any excess. Wipe rim of soufflé dish and transfer prepared ramekin to the refrigerator until ready to use.
%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__01__20190116-cheese-souffle-vicky-wasik-27-1500x1125-e9bc0a14d61f46a4b25bf30b27cdc16f.jpg&w=3840&q=75)
Step help
Watch for
400°F; 200°C; 375°F; 190°C
Keep in mind
Source holding instruction
Preheat oven to 400°F (200°C) for a more browned soufflé with a slightly looser center or 375°F (190°C) for a more gently cooked soufflé that sets all the way through. Set oven rack in lowest position. Grease interior of a 48-ounce ramekin with softened butter. Add some grated Parmigiano-Reggiano, rotating ramekin all around so cheese sticks to every part of buttered surface; add more cheese if you don't have enough or discard any excess. Wipe rim of soufflé dish and transfer prepared ramekin to the refrigerator until ready to use.
Source
Savory Cheese Soufflé Recipe
References
This step uses
- 3 tablespoons (45g) unsalted butter, plus more for greasing the dish
- Grated Parmigiano-Reggiano or Grana Padano cheese, for dusting the dish
Equipment reference
- 48-ounce Ramekin, required
Techniques
- Preheat, Primary
Full ingredient reference
- 3 tablespoons (45g) unsalted butter, plus more for greasing the dish
plus more for greasing the dish
- Grated Parmigiano-Reggiano or Grana Padano cheese, for dusting the dish
for dusting the dish
- 3 1/2 tablespoons (1 ounce; 28g) all-purpose flour (see note)
- 1 cup (235ml) whole milk
- Kosher salt and freshly ground black pepper
- 1 teaspoon (5ml) Dijon mustard (optional; see note)
- 1 pinch cayenne pepper or two dashes hot sauce (optional; see note)
- 4 large egg yolks
- 5 large cold egg whites
- 1/2 teaspoon cream of tartar (optional; see note)
- 3 ounces (85g) freshly grated Gruyère or other semifirm cheese, such as cheddar
such as cheddar