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French

Cheese soufflé

Contains egg (no meat or fish)

Soufflé au fromage

A tall, golden soufflé of Gruyère béchamel lightened with whisked egg whites — crisp on top, creamy in the centre and served the moment it leaves the oven.

Cheese soufflé is a French egg dish from France, ready in about 50 minutes and made with gruyère and egg. It serves 4 and is rated advanced to cook.

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Prep
20 min
Cook
30 min
Total
50 min
Serves
4
Level
Advanced
Calories
333

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 200 °C (fan 180 °C) with a baking tray inside. Brush a 1.5 litre soufflé dish with soft butter in upward strokes and coat with the Parmesan (opens in a new tab).

    Upward strokes help the soufflé climb the sides.

  2. Step 2

    Melt the butter in a saucepan (opens in a new tab), stir in the flour and cook for 1 minute. Whisk (opens in a new tab) in the milk (opens in a new tab) gradually and simmer for 2 minutes until very thick. Off the heat, beat in the mustard, cayenne, nutmeg (opens in a new tab), salt, then the yolks one at a time and the Gruyère (opens in a new tab). It should be well seasoned.

  3. Step 3

    In a very clean bowl, whisk (opens in a new tab) the 5 whites to soft-firm peaks that hold their shape but still look glossy.

    Any trace of yolk or grease stops whites whipping.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  4. Step 4

    Stir a quarter of the whites into the cheese base to loosen it, then fold in the rest gently with a spatula (opens in a new tab) until just combined. Spoon into the dish, level and run your thumb around the rim to make a groove (this gives the 'top hat').

  5. Step 5

    Set on the hot tray, reduce the oven (opens in a new tab) to 190 °C (fan 170 °C) and bake for 25–28 minutes without opening the door, until well risen and golden with a slight wobble. Serve immediately.

    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
France · Well documentedSoufflés were developed by French cooks in the 18th century.Also popular in United KingdomMore food from France
Dish
Lunch · Dinner · Brunch · Egg dishes · Main courses
Cooking method
Oven-baked, Whipped
Taste
savoury, rich, nutty
Diet
Vegetarian (lacto-ovo) · No nut ingredients · Keto-style · Low-carb · High-protein
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Cook more with
Gruyère · Egg · Unsalted butter · Parmesan · All-purpose flour · Milk
Techniques
Baking · Simmering · Emulsification · Roux thickening

Allergens

  • Contains: Milkfrom unsalted butter, parmesan, milk, gruyère
  • Contains: Eggsfrom egg, egg white
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour
  • Contains: Mustardfrom prepared mustard
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

333 kcal per serving

Calculated

1 serving ≈ 171 g · recipe makes 4

Where the energy comes from

  • Protein 23%
  • Carbohydrate 12%
  • Fat 66%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy333 kcal195 kcal
Protein18.9 g11.1 g
Carbohydrate9.6 g5.6 g
Net carbohydrate9.3 g5.4 g
Sugars3.6 g2.1 g
Added sugars0 g0 g
Fibre0.3 g0.2 g
Fat24.1 g14.1 g
Saturated fat13.1 g7.7 g
Trans fat——
Cholesterol244 mg143 mg
Sodium642 mg375 mg
Salt equivalent1.6 g0.9 g
Vitamins & minerals per serving
Potassium
204 mg
Calcium
403 mg
Iron
1.4 mg
Magnesium
27 mg
Vitamin A (RAE)
254 µg
Vitamin C
0 mg
Vitamin D
2 µg
Vitamin B12
1.2 µg
Folate (DFE)
52 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • For 4 individual 250 ml ramekins, bake 12–15 minutes.

Common mistakes

  • Over-folding and knocking out the air.
  • Opening the oven early, which makes it sink.

Food safety

  • A soft-centred soufflé contains lightly cooked egg; bake a few minutes longer until firm for vulnerable groups.

Storage

  • A soufflé waits for no one — serve straight away.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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