Name: JB’s Cheese Soufflé Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: French
Ingredients: 2 cups full fat milk (can substitute lite milk); 75 g (5 tbsp) unsalted butter; 150 g (1 1/2 cups) Gruyère cheese, shredded; 3 large egg yolks (about 55 g each, room temperature); 4 large egg whites (about 120 g total, room temperature); 15 g (1 tbsp) unsalted butter, melted (for greasing ramekins); 1/2 cup plain flour (all-purpose); 1/2 tsp kosher salt (halve if using table salt, increase by 50% if using flakes); 2 pinches ground white pepper (substitute black pepper if desired); 1/2 tsp cream of tartar, sifted if lumpy

Introduction

JB’s Cheese Soufflé is a classic French dish known for its light, airy texture and rich, cheesy flavor. Perfect for impressing guests or treating yourself, this souffle offers a wonderful balance of creamy Gruyère and delicate egg whites. Let’s dive into making this elegant yet approachable recipe.

A fluffy, golden-brown soufflé rises above the edge of a white, ridged ceramic ramekin, showing a soft and slightly uneven crust on top with hints of lighter yellow around the sides. The ramekin sits on a wooden board, and the background is blurred with a dark tone, emphasizing the warm texture of the soufflé. A small part of a silver spoon is visible on the right side, resting on the surface. The overall look is cozy and inviting with the soufflé’s airy texture and toasted top clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups full fat milk (lite milk works too)

75 g (5 tbsp) unsalted butter

1/2 cup plain flour (all-purpose)

1/2 tsp cooking salt or kosher salt (halve for table salt, increase by 50% for flakes)

2 pinches ground white pepper (black pepper substitute)

150 g (1 1/2 cups) Gruyère cheese, shredded

3 egg yolks (from large eggs, room temperature)

4 egg whites (from large eggs, room temperature)

1/2 tsp cream of tartar, sifted if lumpy

15 g (1 tbsp) unsalted butter, melted (for greasing ramekins)

Instructions

Step 1: Preheat your oven to 200°C (400°F) or 180°C (fan-forced). A hot oven is essential for a good rise.

Step 2: Brush the insides of four 325ml (1 1/3 cup) ramekins generously with the melted butter. Set them on a baking tray.

Step 3: Heat the milk in a small saucepan over medium heat until steaming but not boiling. Remove from heat and set aside.

Step 4: In a large saucepan, melt the 75g butter over medium heat. Add the flour and whisk constantly for about 2 minutes until smooth and glossy, taking care not to brown it.

Step 5: Gradually whisk in the hot milk in thirds: start with one-third, whisking vigorously until thickened, then half of the remainder, and finally the rest along with salt and pepper. Whisk for 30 seconds to a minute until smooth and thickened.

Step 6: Turn off the heat and whisk in the egg yolks one at a time until fully combined. Then return to medium heat and stir in the shredded Gruyère until melted. Remove from heat and cover.

Step 7: In a clean bowl, beat the egg whites and cream of tartar on medium speed for 2 minutes, then increase to high speed for 30 seconds until firm peaks form.

Step 8: Whisk a quarter of the egg whites into the cheese sauce to lighten it. Then gently fold in the remaining egg whites in three batches, using slow sweeping motions to retain as much air as possible.

Step 9: Spoon the mixture evenly into the prepared ramekins, filling to about 1cm (0.4″) below the rim. Smooth the tops with a wet teaspoon and clean the inside rim with your thumb for a neat edge.

Step 10: Bake the soufflés for 20 minutes without opening the oven door. They should rise tall and be golden on top, with a slight jiggle when shaken.

Step 11: Serve immediately for the best texture and appearance. Soufflés wait for no one!

Tips & Variations

Use Gruyère for the classic flavor, or try Comté, Emmental, or a sharp cheddar for a different twist.

Ensure eggs are at room temperature for better volume when whipping egg whites.

Folding gently is key to keeping the soufflé airy—avoid overmixing.

Do not open the oven door during baking to prevent the soufflé from collapsing.

FAQs

Can I prepare the soufflé mixture ahead of time?

It’s best to prepare and bake immediately after folding in the egg whites, as the mixture will lose air and the soufflé won’t rise properly if left to sit.

What can I do if my soufflé sinks after baking?

Common causes include opening the oven door too early or insufficiently whipped egg whites. Make sure to keep the oven closed and beat the egg whites until firm peaks form for a successful rise.