Baked Cheese Souffle is a must-try recipe to make at home. Light, soft, and fluffy are just some words that describe this fantastic cheese souffle that instantly melts in your mouth.
Cheesy clouds with bursting flavours will look so lovely on a gathering table.
Cheese, my family and I simply adore cheese. The more, the better.
When I first ran across this cheese souffle recipe, I thought it was too challenging to try. It was some years ago since it ghosted in my head, so I have decided to make it.
Do you know what – it was a little complicated, it took some time to be in the comfort zone – and when I finally succeeded, my husband came, tried it, and said: an ordinary omelette.
It was a shock for me as I waited for another reaction, nonetheless, I am glad I have tried and I really enjoyed it.
I adore cheese; I love it everywhere and in all dishes. If I make some cheesy dishes, I try to put more as I am addicted to cheese. This is why making a cheese souffle at home isn’t too complicated nor too simple. However, here you will need some patience and the best quality ingredients.
There are a lot of complicated cheese souffle recipes; however, this recipe is simpler and without fussiness. If you thought it was that hard to make at home, just like me, now it is time to change your opinion and try it.
What does cheese souffle tastes-like?
Cheese souffle has a delicious fluffy taste that resembles much a gentle egg taste. Adjusting spices, cheese, and your love will make it taste out of this world, but egg-like taste. Probably, this is why my husband said – oh, it takes like an omelette.
Honestly speaking, it was super delicious, and I didn’t regret I have tried it. You can also check some of our cheese recipes that are super tasty and lingering: cottage cheese pie, mac and cheese bites, Instant Pot broccoli cheese soup, and other recipes on our official page.
How to make a cheese souffle at home?
Like many recipes, there are still some secret moments many chefs are quiet about. Here the simple secret in making the cheese souffle look like a cloud on your plate is to separate egg whites from yolks and beat them separately.
Let’s start assembling a nice-looking dish that tastes fabulous.
Preheat the oven at 350F and let it heat until you make the batter.
In a bowl, combine ¼ cup all-purpose flour with ¼ tsp salt, paprika, white pepper, and shaved nutmeg for more aroma and flavour.
Take a saucepan and melt 1/2 cup of unsalted butter. While it melts, stir in the flour mixture and mix constantly. It should look like a paste. Slowly whisk in 1 ⅓ cup of milk and bring to simmer. You may think that it seems like a bechamel sauce, and you are correct as the technique is almost the same.
So, remove the saucepan from the heat and add the Parmesan and Emmentaler ( here, you can use any cheese you like or have) Sharm cheddar, gouda, Comte, Maasdam or other slightly soft cheeses.
Let it cool for some 10 minutes, and then add the yolks and some chopped parsley. Here parsley adds depth of aroma as it pairs great with eggs and cheese. Set aside.
In another bowl, start mixing the egg whites and the cream of tartar. For note: if you don’t have the cream of tartar, skip and replace it with baking soda.
Mix well until the egg whites look like foam and can’t fall if you turn back the bowl. Mix about 3-5 minutes.
Add the cheese mixture to the egg whites and whip some 20 more seconds until thoroughly combined.
Take 6 individual muffin tins and grease with butter or oil. Add some parmesan to take them off the tray easily. Watch the video below.
Pour the cheese mixture into each hole; pay attention to leave at least 1 inch of space between the batter and the surface. It will rise so try to make some nice-looking cheese souffle.
Bake for 30 minutes or until golden brown.
Top some greenies or some more Parmesan and serve next to a salad or simply as they are.
Be careful as they should have a creamy cheesy texture inside, but not a soup-like texture.
Enjoy!
Baked Cheese Souffle Recipe
Equipment
- mixer
- baking tray
Ingredients
- 1 cup Parmesan
- 1/4 cup all-purpose flour
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/6 tsp white pepper
- 1/6 tsp cayenne pepper
- 1 pinch nutmeg
- 1/4 cup unsalted butter
- 1 1/3 cups milk
- 1 1/2 cups Emmentaler cheese
- 6 eggs
- 1 tbsp parley
- 1/4 tsp cream of tartar
Instructions
- Preheat the oven at 350F and let it heat until you make the batter.
- In a bowl, combine ¼ cup all-purpose flour with ¼ tsp salt, paprika, white pepper, and shaved nutmeg for more aroma and flavour.
- Take a saucepan and melt 4 tbsp of unsalted butter. While it melts, stir in the flour mixture and mix constantly. It should look like a paste. Slowly whisk in 1 ⅓ cup of milk and bring to simmer. Remove the saucepan from the heat and add the Parmesan and Emmentaler. Let it cool for some 10 minutes, and then add the yolks and some chopped parsley.
- In another bowl, start mixing the egg whites and the cream of tartar. For note: if you don’t have the cream of tartar, skip and replace it with baking soda.
- Mix well until the egg whites look like foam and can’t fall if you turn back the bowl. Mix about 3-5 minutes. Add the cheese mixture to the egg whites and whip some 20 more seconds until thoroughly combined.
- Take 6 individual muffin tins and grease with some butter or oil. Add some parmesan to take them off the tray easily.
- Pour the cheese mixture into each hole; pay attention to leave at least 1 inch of space between the batter and the surface. It will rise so try to make some nice-looking cheese souffle. Bake for 30 minutes or until golden brown.
- Top some greenies or some more Parmesan and serve next to a salad or simply as they are.
