Cheese Soufflé is an amazing savory dish with a great flavor and texture. These airy and fluffy souffles are made with three types of cheese, Swiss, Cheddar and Parmesan that bring an intense flavor and make them totally irresistible. You can prepare soufflé in a large soufflé dish or in individual portions, either way it is a great dish you can prepare for special occasions or simply for lunch or dinner.

Souffles are rising in the oven due to the whipped whites so it is best to be served right after taking them out of the oven as they can deflate quite quickly. Souffles can be served alongside crusty bread or toast, fresh salad, crispy bacon ot whatever you like best.

You can also use various cheeses or add different spices and herbs to your souffles according to your own tastes. The recipe is easy and with impressive results every time, so don’t be afraid to try it out as it totally worth it.  Enjoy!

Cheese Soufflé with Salad

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Cheese Soufflé

Cheese Soufflé

5 from 1 vote
Cheese Soufflé is an amazing savory dish with a great flavor and texture. These airy and fluffy souffles are made with three type of cheese, Swiss, Cheddar and Parmesan that bring an intense flavor and makes it totally irresistible. Made in individual portions makes it a great dish for special occasions.
Servings 4 servings
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Ingredients
  

  • 3 tbsp (40g) butter
  • 1/3 cup (40g) flour
  • 1 cup (240 ml) milk
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (2g) salt
  • 1/4 tsp (1g) paprika
  • Freshly ground black pepper
  • 4 large eggs
  • 1/2 cup (50g) Swiss cheese , grated
  • 1/2 cup (50g) Cheddar cheese , grated
  • 1/4 cup (25g) Parmesan cheese , grated

Topping

  • grated Parmesan cheese , optional

For coating the ramekins

  • butter and breadcrumbs for coating the ramekins

Instructions
 

  • Preheat oven to 375 F (190C). Place a baking sheet on the middle rack in the oven. Butter 4 ramekins of 8-9 oz (230-250ml) capacity and coat the bottom and sides with fine breadcrumbs. Discard excess breadcrumbs.
  • Separate whites from yolks and set aside until ready to use.
  • In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth, and cook for about 1-2 minutes, until bubbling. Gradually stir in milk, until mixture is smooth.  Bring to a boil, stirring constantly; cook and stir 2-3 minutes more or until thickened. 
  • Remove from heat and stir in cheeses. Add egg yolks one at a time and then add salt, paprika, Dijon mustard and freshly ground black pepper. Transfer mixture to a larger bowl and let cool slightly.
  • In a separate bowl whip whites with a pinch of salt until stiff peaks form. Gradually fold the whipped whites into the cheese mixture.
  • Divide mixture evenly into the prepared ramekins. Sprinkle grated parmesan on top of each.
  • Place the ramekins onto the preheated baking sheet and bake for 25-30 mins until golden and puffed.
  • Serve immediately. You can serve the souffle alongside a fresh salad and crusty or toasted bread. Enjoy!

Video

Nutrition

Serving: 1gCalories: 321kcalCarbohydrates: 12.3gProtein: 17.3gFat: 22.9gSaturated Fat: 13gCholesterol: 219mgSugar: 3.5g
Calories: 321kcal
Course: Main Course
Cuisine: French
Keyword: cheddar souffle, cheese souffle, French souffle, savory souffle, souffle, three cheese souffle

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. zmira Author says:

    Can I make the mixture and bake the next day?

    1. Ella-HomeCookingAdventure Author says:

      Hello Zmira.

      No, you have to do them in the same day.

  2. This brings back so many happy memories of my Nanna. She made the best cheese souffle and would serve it with grated carrot on the side. I loved it. This recipe is a good one

  3. Lonnie Author says:

    Greetings Ella,
    Thank you SO MUCH for the beautiful and easy to follow video! Tonight I made these for the first time, and they came out really good! Can’t wait to try the Vanilla Souffle. The next time I make the Cheese Souffle I thinking of incorporating some protein and veggies; like maybe chunks of ham and green peppers. What do you think? Again, beautiful video work! Thank you Ella!

    1. Ella-HomeCookingAdventure Author says:

      Hello Lonnie.

      I'm glade you tried my recipes and  like them. 

      To answer to your question , yes, you can.

  4. Claudia McCulloch Author says:

    Hello. Oh, I so want to make this next weekend. I’d like to use one souffle dish. Which size should I use and do I adjust the baking time?

    Thanks so much,

    Claudia McCulloch

  5. Hello, Would you please tell what brand or dimension ramekins you are using or provide a link? The dish looks great, thanks!

  6. Thom Author says:

    I made this recipe for the first time last night and it was a home run. What a terrific recipe. THANK YOU. If I wanted to serve this at a dinner party, could I make it ahead of time, fill the ramekins “ready to go” and put into the refrigerator for a couple of hours, or do they need to go right into the oven as quickly as the ramekins get filled?

  7. Nina Author says:

    Can this be done in a pressure cooker?

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