Starters & appetizers
Classic Cheese Soufflé in Individual Ramekins
Tall, golden cheese soufflé made with béchamel, Gruyère, Parmesan and whipped egg whites. Baked in 4 ramekins and on the table in about 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- French
Ingredients
For the ramekins
For the soufflé
Method
Prepare the ramekins
Preheat the oven to 400 °F (200 °C) and set the rack in the lower third. Brush four 8 oz (250 ml) ramekins with soft butter using upward strokes, coat them with Parmesan and tip out the excess.
Make the roux
Melt the butter in a saucepan over medium heat, add the flour and cook for 1 to 2 minutes, whisking constantly, until it bubbles and smells nutty without browning.
Make the béchamel
Pour in the hot milk gradually while whisking and cook for 2 to 3 minutes until very thick. Season with salt, pepper, nutmeg and mustard, then let cool for 5 minutes.
Add the yolks and cheese
Transfer the béchamel to a large bowl and beat in the yolks one at a time. Add the Gruyère and Parmesan and stir until the cheese melts and the base is smooth.
Whip the egg whites
In a clean, dry bowl, beat the whites with a pinch of salt to firm, glossy peaks that hold when you lift the beaters. Do not overbeat or they will turn grainy.
Fold in the whites
Stir a quarter of the whites into the base to lighten it. Fold in the rest in two additions, cutting down and lifting up with a spatula, until no large white streaks remain.
Fill and bake
Fill the ramekins to the rim, level the tops and run your thumb around the inside edge so they rise straight. Bake for 18 to 22 minutes without opening the oven, until tall, golden and set in the center.
Serve right away
Take the soufflés out and bring them to the table at once, before they start to fall. Serve with a green salad dressed with a light vinaigrette.
The step photos are illustrative.
Notes
Tips
- Separate the eggs carefully: a single drop of yolk or grease in the bowl will stop the whites from whipping.
- The béchamel should be warm, not hot, when you add the yolks so they do not scramble.
- Fold, don't stir: if you knock the air out of the whites, the soufflé will not rise.
- Keep the oven door closed for the first 15 minutes; a draft of cold air makes it collapse.
- Safety: bake until the center is set; the USDA recommends cooking egg dishes to 160 °F (71 °C). For a creamier center, use pasteurized eggs.
Substitutions
- Cheese: Comté, Emmental or aged cheddar instead of Gruyère.
- One large dish: use a 1 1/4 quart (1.2 L) soufflé dish and bake 30 to 35 minutes at 375 °F (190 °C).
- Gluten-free: replace the flour with the same amount of cornstarch.
- Herbs: add chopped chives or thyme to the cheese base.
Storage
Soufflé is served straight from the oven and does not wait: it falls within minutes. You can make the béchamel, yolk and cheese base up to 4 hours ahead and keep it covered in the fridge; bring it back to room temperature, whip the whites just before baking and add 2 to 3 minutes to the baking time. Refrigerate any leftovers, covered, for up to 2 days and reheat in the oven to 165 °F (74 °C); they will be denser, like a cheese pudding.
Sources: USDA FSIS, safe minimum internal temperatures; USDA FSIS, shell eggs from farm to table.
Nutrition facts
1 individual soufflé (1/4 of the recipe)
- Protein
- 20.3 g
- Carbohydrates
- 9.5 g
- Fat
- 28.7 g
- Saturated fat
- 16.3 g
- Fiber
- 0.2 g
- Sugars
- 3.5 g
- Sodium
- 641 mg
Estimate per serving, calculated with butter, flour, whole milk, eggs, Gruyère, Parmesan, mustard and salt.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Cheese soufflé is one of the great classics of French cooking, and although it has a reputation for being tricky, all it really needs is good organization and a couple of precise moves. The base is a very thick béchamel enriched with egg yolks, Gruyère and Parmesan, into which you fold stiffly beaten egg whites gently to keep all the air. The ramekins are buttered and coated with Parmesan so the batter can climb the sides, and a simple groove made with your thumb around the rim helps it rise straight, like a top hat. It bakes for about 20 minutes at 400 °F (200 °C) without opening the oven and is served immediately, when it is tall, golden outside and tender inside. It makes 4 individual soufflés: an elegant starter or a light supper with a green salad.
Frequently asked questions
Why does my soufflé fall?
It is normal for it to start sinking a few minutes after leaving the oven as the hot air cools. If it collapses in the oven, the door was usually opened too early or the whites were overmixed.
What is the best cheese for soufflé?
An aged cheese that melts well and has strong flavor, such as Gruyère, Comté or Emmental, combined with some Parmesan.
Can I make cheese soufflé ahead?
The béchamel, yolk and cheese base, yes, up to 4 hours ahead in the fridge. Whip and fold in the whites just before baking.
How do I know the soufflé is done?
It has risen well above the rim, is golden, barely wobbles when you move the ramekin, and the center is set.
Why run your thumb around the rim?
That groove separates the batter from the top of the ramekin wall and helps it rise straight, with the classic top-hat shape.
