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JB’s Cheese Soufflé Recipe

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★★★★★

4.6 from 96 reviews

JB’s Cheese Soufflé is a classic French dish featuring a delicate and airy cheese soufflé made with a creamy Mornay sauce of Gruyère cheese and egg yolks, folded with softly whipped egg whites, and baked to golden perfection. This soufflé is perfect for an elegant brunch, dinner starter, or special occasion dessert alternative, showcasing a light yet flavorful cheese experience.

Ingredients

Scale

Dairy and Eggs

  • 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)

Dry Ingredients and Seasonings

  • 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

Instructions

  1. Preheat Oven: Set your oven to 200°C (400°F), or 180°C (fan). A thoroughly preheated oven is essential to achieve the soufflé’s signature rise.
  2. Prepare Ramekins: Generously brush the insides of 4 ramekins (325 ml capacity each) with melted butter. This coating will help the soufflé climb the sides evenly. Place ramekins on a baking tray and set aside.
  3. Heat the Milk: Warm the milk in a small saucepan over medium heat until steaming but not boiling; then set aside.
  4. Make the Roux: In a large saucepan, melt 75 g butter over medium heat. Stir in the flour and whisk constantly. After about 2 minutes, the mixture will turn smooth, glossy, and slightly thinned—do not let it brown.
  5. Make the Béchamel Sauce: Gradually whisk one-third of the warm milk into the roux to form a thick paste. Add half of the remaining milk, whisk until smooth, then add the rest with salt and pepper. Continue whisking until the sauce thickens and becomes smooth, about 30 seconds to a minute.
  6. Make the Mornay Sauce: Remove from heat and whisk in egg yolks one at a time until fully combined. Return to medium heat and stir in shredded Gruyère until fully melted. Scrape down the sides, cover, and set aside to keep warm.
  7. Whip Egg Whites: In a clean bowl, combine egg whites with cream of tartar. Beat on medium speed for 2 minutes, then high speed for 30 seconds until firm peaks form. Starting at a slower speed helps develop stable egg white foam.
  8. Incorporate Egg Whites: Whisk about one-quarter of the whipped egg whites into the Mornay sauce to loosen it. Then gently fold in the remaining egg whites in three batches with slow, sweeping motions to keep air intact. Some small lumps are acceptable; avoid overmixing.
  9. Fill Ramekins: Spoon the mixture evenly into prepared ramekins, filling about 1 cm (0.4 inches) below the rim. Smooth the tops lightly and run a thumb around the inside rim to clean for a neat edge.
  10. Bake: Place ramekins on a baking tray and bake for 20 minutes without opening the oven door. The soufflés should rise tall and turn golden, jiggle slightly when done.
  11. Serve Immediately: Remove from oven and serve right away to enjoy the soufflé’s full height and airy texture before it deflates.

Notes

  • Use room temperature eggs to achieve the best volume in egg whites.
  • Gruyère is preferred for a classic soufflé, but other cheeses like Emmental or Comté can be substituted.
  • Cream of tartar stabilizes egg whites for better structure.
  • Butter only the inside bottom and sides of ramekins; do not butter the rims upward to help the soufflé climb properly.
  • Do not open the oven while baking, as this will cause the soufflé to deflate.
  • Serve immediately as soufflés collapse quickly out of the oven.

Keywords: cheese soufflé, soufflé au fromage, French appetizer, Gruyère cheese soufflé, classic soufflé recipe, brunch recipe, elegant appetizer

Find it online: https://thefoodrecipe.com/jbs-cheese-souffle-recipe/