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The starter, French classic

Cheese soufflé

This cheese soufflé is a classic French starter made with gruyère, serving 6, with 35 minutes of active work. The base is made in the morning, and the soufflé is whipped and baked just before guests arrive, rated medium difficulty at €1.70 per person. The key is serving it the instant it leaves the oven, before it sinks.

A gruyère soufflé that rises tall and golden, you prepare everything in the morning and your guests marvel when it comes out of the oven.

Cheese soufflé
For
6 people
Work
35 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€1.70
Calories per person
330 kcalcalculated by Kiloach, your weight coach

A cheese soufflé comes out of the oven puffed and golden on top, with a center that stays creamy against a lightly crisp crust. Gruyère gives it character without overpowering the egg, and nutmeg adds just enough warmth in the background. It's a starter that impresses by looks alone, well before anyone takes a bite.

This is the kind of dish you serve for a slightly dressed up dinner with friends, or to open a family meal when you want to make an impression without spending the whole evening in the kitchen. It fits naturally in fall and winter, paired with a simple main behind it, a roast or fish, so you're not juggling several last minute dishes at once.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 8 min
  3. Before the guests arrive 3 steps, 33 min
  4. When it's time to serve 1 step

In the morning, make the gruyère béchamel and leave it at room temperature with plastic wrap pressed directly on top. Right before guests arrive, butter the ramekins, whip the egg whites, and bake, this is the only truly active moment in the whole recipe. When it's time to serve, pull the soufflés straight from the oven and bring them to the table without delay.

The ingredients

6 people

Dairy

  • Shredded gruyère 150 g
  • Eggs 5
  • Milk 30 cl
  • Butter 50 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Melt 40 g of butter, add the flour, cook for 1 minute, whisk in the milk and thicken until you get a thick béchamel. 8 min

    Whisk constantly, the béchamel shouldn't have any lumps.

  2. Off the heat, add the 5 egg yolks, the gruyère, nutmeg, salt and pepper, press plastic wrap directly on the surface and keep at room temperature.

    The plastic wrap pressed on top keeps a skin from forming.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Generously butter six ramekins and preheat the oven to 200°C. 5 min

    A dusting of flour in the buttered ramekin helps the soufflé climb.

  2. Whip the egg whites to stiff peaks with a pinch of salt, fold a quarter of it into the base to loosen it, then fold in the rest gently. 10 min

    Lift the mixture with a spatula, never stir, to keep the air in.

  3. Fill the ramekins three quarters full and bake at 190°C without opening the oven door. 18 min

    Run your thumb around the rim, it helps the soufflé rise straight.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the soufflés out and serve them right away, before they sink.

    A soufflé sinks within minutes, serve fast, the pride will be total.

Our tips to get it right

  • Use eggs at room temperature, the whites whip higher and hold more stable than eggs straight from the fridge.
  • Don't butter the ramekins with your fingers, use a pastry brush for a thin, even coat with no spots where the soufflé could catch.
  • Set the ramekins on an already hot baking sheet before putting them in the oven, heat rises faster from below and the soufflé starts climbing right away.

The variations

  • Swap half the gruyère for aged comté, the flavor gets sharper without changing the texture.
  • For a faster version, make the béchamel the night before and keep it covered in the fridge, leaving only the egg whites to whip on the day.
  • For kids, cut the nutmeg in half and stir in a bit of finely chopped ham before folding in the egg whites.

What to serve it with

  • A green salad with a sharp vinaigrette after
  • A dry white wine like Chablis
  • Lightly toasted country bread

Storage

The béchamel base keeps up to 6 hours in the fridge, covered with plastic wrap pressed on top, before you fold in the egg whites. Once baked, the soufflé doesn't keep and can't be frozen, it needs to be eaten right away, straight from the oven.

Questions about this recipe

Why does my soufflé sink so fast?

An oven that isn't hot enough, or opening the door during baking, will make a soufflé sink within minutes. Serve it the moment it comes out of the oven and avoid opening the door during the 18 minute bake.

Can I use a different cheese instead of gruyère?

Yes, comté or emmental both work well in the same amount. Avoid soft cheeses like brie, which weigh down the batter and keep the soufflé from rising properly.

How do I know when the egg whites are whipped enough?

The whites should form a stiff peak that doesn't droop when you lift the whisk. If they're still foamy and runny, keep whipping for another minute or two.

Can I make one large soufflé instead of six small ones?

Yes, use a buttered and floured soufflé dish about 20 centimeters across. Bake for 30 to 35 minutes at 190°C instead of 18 minutes.

Can a cheese soufflé be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 3 steps, when it's time to serve, 1 step.

How long does it take to make a cheese soufflé?

Allow 1 h 15 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in a cheese soufflé?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a cheese soufflé cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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  • 15 min of work
  • Prepared the same day
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100 kcalcalculated by Kiloach

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