Traditional Cheese Soufflé

A golden crust that cracks under the spoon to reveal an airy, steaming heart. The scent of melted cheese and nutmeg takes over the kitchen as soon as it leaves the oven.

• Prep time: 25 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 412
• Protein: 21 g
• Carbs: 13 g
• Fat: 31 g

Ingredients

• 50 g Minimum butter sweet ( for the roux and the mold )
• 50 g Wheat flour ( sifted )
• 300 ml Whole milk ( cold )
• 4 piece Egg ( yolks and whites separated )
• 150 g Comté cheese ( finely grated )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch White pepper ground

Instructions

1. Preparing the mold

   Generously butter a soufflé dish using upward strokes. Coat the sides with grated Comté so the mixture can grip and rise evenly.

2. Making the bechamel

   Melt the butter, add the flour, and cook without browning. Pour in the cold milk all at once and whisk over the heat until the sauce coats the back of a spoon and becomes glossy.

3. Adding cheese and yolks

   Off the heat, stir in the egg yolks one by one, then the remaining grated Comté. Season with salt, white pepper, and nutmeg.

4. Whisking the egg whites

   Whisk the egg whites until stiff peaks form but they are not dry. Fold them gently into the cheese mixture using a spatula without deflating the structure.

5. Baking

   Bake at 180°C without ever opening the oven door. The soufflé is ready when it has risen significantly and the top is golden brown and firm to the touch.

Chef's tips

• Never open the oven door during the first 20 minutes, or the soufflé will collapse instantly.
• Run your finger around the inner rim of the dish to create a small groove; this helps the soufflé rise perfectly straight.

Storage

Must be eaten immediately out of the oven. Does not reheat well.