Uploaded October 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or PRINT: recipetineats.com/cheese-souffle-souffle-au-fromage
Chef JB’s cheese soufflé. Tall and golden, with a luxuriously custardy, cloud-like centre that is truly restaurant quality. Easier than you think!
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Cheese Soufflé - Soufflé au fromage
2 cups full fat milk, warmed (500ml)
75 g (5 tbsp) unsalted butter
1/2 cup plain flour (all-purpose flour)
3 egg yolks and 4 egg whites from large eggs (55g/2oz each), room temp
150 g (1 1/2 cups) Gruyère cheese, shredded using a standard box grater (tightly packed if using cups), or other good melting cheese
1/2 tsp cooking/kosher salt (halve for table salt, + 50% for flakes)
2 pinches white pepper (sub black pepper)
1/2 tsp cream of tartar, sifted (stabilises, optional)
15 g (1 tbsp) unsalted butter, melted (to grease the ramekins)
1. Preheat oven to 200°C / 400°F (180°C fan). Melt butter on medium, stir in flour for 2 min, whisk in milk in 3 batches until smooth. Turn off heat, whisk in yolks one at a time, then turn heat back onto medium and whisk in cheese until melted (you’ve made Mornay sauce!).
2. Beat egg whites and cream of tartar 2 min on medium speed then 30 sec on high until stiff peaks. Whisk 1/4 of egg whites into Mornay Sauce, then gently fold in remainder using a rubber spatula in 3 batches.
3. Divide between butter brushed ramekins (320ml / 1 1/3 cup capacity), filled to 1cm / 0.4” below rim. Smooth surface roughly with back of teaspoon (dip in water first), use thumb to clean inside rim (so it rises neatly). Bake 20 min until puffed and golden (it should still jiggle). Serve immediately!
#recipetineats #cheesesouffle #souffleaufromage #frenchrecipes #frenchfood
Recipe ⬇️ or PRINT: recipetineats.com/cheese-souffle-souffle-au-fromage
Chef JB’s cheese soufflé. Tall and golden, with a luxuriously custardy, cloud-like centre that is truly restaurant quality. Easier than you think!
----------------------
Cheese Soufflé - Soufflé au fromage
2 cups full fat milk, warmed (500ml)
75 g (5 tbsp) unsalted butter
1/2 cup plain flour (all-purpose flour)
3 egg yolks and 4 egg whites from large eggs (55g/2oz each), room temp
150 g (1 1/2 cups) Gruyère cheese, shredded using a standard box grater (tightly packed if using cups), or other good melting cheese
1/2 tsp cooking/kosher salt (halve for table salt, + 50% for flakes)
2 pinches white pepper (sub black pepper)
1/2 tsp cream of tartar, sifted (stabilises, optional)
15 g (1 tbsp) unsalted butter, melted (to grease the ramekins)
1. Preheat oven to 200°C / 400°F (180°C fan). Melt butter on medium, stir in flour for 2 min, whisk in milk in 3 batches until smooth. Turn off heat, whisk in yolks one at a time, then turn heat back onto medium and whisk in cheese until melted (you’ve made Mornay sauce!).
2. Beat egg whites and cream of tartar 2 min on medium speed then 30 sec on high until stiff peaks. Whisk 1/4 of egg whites into Mornay Sauce, then gently fold in remainder using a rubber spatula in 3 batches.
3. Divide between butter brushed ramekins (320ml / 1 1/3 cup capacity), filled to 1cm / 0.4” below rim. Smooth surface roughly with back of teaspoon (dip in water first), use thumb to clean inside rim (so it rises neatly). Bake 20 min until puffed and golden (it should still jiggle). Serve immediately!
#recipetineats #cheesesouffle #souffleaufromage #frenchrecipes #frenchfood
