Traditional Cheese Soufflé
Ingredients
- 50 gUnsalted butter (for the roux and the mold)
- 50 gWheat flour (sifted)
- 300 mlWhole milk (cold)
- 4 pcEgg (yolks and whites separated)
- 150 gComté cheese (finely grated)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchWhite pepper ground
Method
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.
- 1
Generously butter a soufflé dish using upward strokes. Coat the sides with grated Comté so the mixture can grip and rise evenly.
- 2
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
Off the heat, stir in the egg yolks one by one, then the remaining grated Comté. Season with salt, white pepper, and nutmeg.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Must be eaten immediately out of the oven. Does not reheat well.
