This is the best recipe for an easy classic cheese soufflé! I never thought I would be able to make something as elegant and impressive as a cheese soufflé, but I have actually made this recipe several times and each time it comes out perfectly! My family loves these and they are great change of pace for dinner or to serve for the holidays!
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You will need:
4 eggs
3 TB melted butter
1/3 cup flour
1 cup milk
½ cup grated white cheddar cheese
½ cup grated Swiss cheese
¼ cup grated
½ tsp salt
¼ tsp paprika
¼ tsp cream of tartar
Fresh ground pepper to taste
1 tsp Dijon mustard
Butter to grease ramekins
Directions for Easy Classic Cheese Soufflé:
First separate the eggs, put the yolks in a small bowl and the whites in a mixing bowl
Grease the ramekins liberally with butter
Grate all of the cheeses. So I NEED to tell you about this grater I purchased from Amazon. It is HANDS DOWN my favorite kitchen gadget. In fact I don’t know how I survived all these years without it. I can literally grate a block of cheese in SECONDS. Not only that, you can switch out the blade and use it to slice zucchini, squash, potatoes for potato chips. I LOVE IT. You can purchase it from Amazon here (affiliate link) I absolutely love it!
Preheat oven to 375 degrees Fahrenheit and place a cookie sheet on the middle rack.
Melt the 3T of butter in a pan over medium heat.
Add the flour and cook while whisking 1-2 minutes.
Gradually whisk 1 cup of milk and whisk constantly, bringing to a boil.
Cook 2-3 minutes until thickened, remove from heat.
Add all of the cheese and stir until melted and smooth.
Next, add the salt, paprika and mustard, stir to combine.
Now add the egg yolks, one at a time and fresh pepper, stir.
Transfer to a large bowl to cool a little.
In a mixing bowl, add a pinch of salt to the egg whites and the cream of tartar.
With the whisk attachment on the mixer, whip the egg whites until stiff peaks are formed.
Fold the egg whites into the cheese mixture a little at a time with a spatula.
Divide the batter evenly into the buttered ramekins.
Put the ramekins on a preheated cookie sheet and take for 25-30 minutes until they have risen and are golden brown on top.
DO NOT OPEN THE OVEN BEFORE THEY ARE DONE BAKING, THEY WILL DEFLATE!
Serve immediately, they will deflate in a minute or two, so it is best to have your table set and ready to go.
Now you have a light, cheesey easy classic cheese soufflé! Great for breakfast and brunch too! It’s a showstopper dinner and will impress your guests! Budget friendly too!
Easy Classic Cheese Soufflé
Easy Classic Cheese Soufflé recipe
Ingredients
- 4 eggs
- 3 TB melted butter
- 1/3 cup flour
- 1 cup milk
- ½ cup grated white cheddar cheese
- ½ cup grated Swiss cheese
- ¼ cup grated
- ½ tsp salt
- ¼ tsp paprika
- ¼ tsp cream of tartar
- Fresh ground pepper to taste
- 1 tsp Dijon mustard
- Butter to grease ramekins
- 4 (8 oz.) ramekins
- Cookie sheet
- Hand or stand mixer
Instructions
- First separate the eggs, put the yolks in a small bowl and the whites in a mixing bowl
Grease the ramekins liberally with butter - Grate all of the cheeses.
- Preheat oven to 375 degrees Fahrenheit and place a cookie sheet on the middle rack.
- Melt the 3T of butter in a pan over medium heat.
- Add the flour and cook while whisking 1-2 minutes.
- Gradually whisk 1 cup of milk and whisk constantly, bringing to a boil.
- Cook 2-3 minutes until thickened, remove from heat.
- Add all of the cheese and stir until melted and smooth.
- Next, add the salt, paprika and mustard, stir to combine.
- Now add the egg yolks, one at a time and fresh pepper, stir.
- Transfer to a large bowl to cool a little.
- In a mixing bowl, add a pinch of salt to the egg whites and the cream of tartar.
- With the whisk attachment on the mixer, whip the egg whites until stiff peaks are formed.
- Fold the egg whites into the cheese mixture a little at a time with a spatula.
- Divide the batter evenly into the buttered ramekins.
- Put the ramekins on a preheated cookie sheet and take for 25-30 minutes until they have risen and are golden brown on top.
- DO NOT OPEN THE OVEN BEFORE THEY ARE DONE BAKING, THEY WILL DEFLATE!
- Serve immediately, they will deflate in a minute or two, so it is best to have your table set and ready to go.
