Cheese soufflé: A classic French dish, updated for the modern cook

Have you been in the mood for a fancy dinner? When we think about high-quality food, we often think of France and the soufflé is a great example of that. Soufflé translates to “blow up” as the dough mixture is folded to keep air in it and then blows up in the oven. Our cheese soufflé recipe is easier to make than you think and perfect as a starter or even dessert when your friends come over for the dinner party.

Cheese soufflé tips

Soufflé is known for collapsing if you open the oven but if it’s done early in the process if you’re unsure, it will puff back up. When mixing, make sure to lightly fold the ingredients together so that the mixture is as airy as possible. If you’re making it in individual ramekins, make sure to adjust your cooking time. Serve immediately with a side of bechamel or cheese sauce.

When you want to invite your friends over for a fancy dinner, serve them a modern cheese soufflé. A tasty light and cheesy delicacy. What’s not to love?

Cheese soufflé recipe

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Recipe by Gary Dunn Course: Main, Starter, DessertCuisine: FrenchDifficulty: Moderate

Servings

6-8

servings

Prep time

20

minutes

Baking Time

75

minutes

Total time

1

hour 

35

minutes

Ingredients

• 1 cup 1 grated cheese

• 3 tbsp 3 flour

• 1 cup 1 milk

• 3 3 eggs

• 3 tbsp 3 butter

• Salt and pepper

Method

• Preheat oven to 150°C.
• Melt butter, blend in slowly flour and seasonings, add milk slowly.
• Stir and keep smooth. Cook until thick, on medium heat, about 1 minute.
• Add cheese; stir until melted.
• Remove from heat. Add beaten egg yolks and pour slowly onto stiffly beaten egg whites, cutting and folding until well mixed.
• Turn into well-greased pyrex dish or ramekins. With a spoon draw a line 1cm from the edge.
• Bake for 75 minutes at 150°C.
• Serve at immediately.

Notes

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Looking for more fancy recipes from around the world? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one published in the Rustenburg Junior School Recipe Book in 1958.

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