Do you have something to celebrate? Try serving a soufflés for your special occasion. Soufflés have an almost magical quality about them. What starts as a batter in a ramekin will quickly climb and rise high above the dish. This light, fluffy, and cheesy dish will impress your guests and make a delicious entrée at any celebratory breakfast, brunch, or dinner. Once they are done, serve immediately to guests.
Print
Three Cheese Soufflés
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Light, fluffy, and cheesy, these soufflés are a showstopper for any special occasion. Serve immediately for best results!
Ingredients
- 1/2 cups (118 ml) unsalted butter
- 1/3 cups (80 ml) Parmesan cheese, grated
- 6 tbsp all-purpose flour
- 3/4 tsp salt
- 1/8 tsp freshly grated nutmeg
- 1/8 tsp cayenne pepper
- 1/8 tsp dry mustard powder
- 1/8 tsp white pepper
- 2 cups (473 ml) milk
- 1 cups (237 ml) packed sharp Cheddar cheese, shredded
- 1/3 cups (80 ml) packed Gruyere cheese, shredded
- 7 eggs, room temperature, separated
- 2 additional egg whites, room temperature
- 1/2 tsp cream of tartar
Instructions
- Butter 6 soufflé ramekins (6 to 8 ounce) generously, using 3 tablespoons of butter. Coat each ramekin with Parmesan cheese. Place ramekins in refrigerator and chill at least 30 minutes.
- Preheat oven to 375°F (190°C).
- In a medium bowl, add flour, salt, nutmeg, cayenne, mustard powder, and white pepper. Stir to blend. Set aside.
- In a small saucepan, warm milk over medium heat.
- In a large high-sided saucepan or stock pot, melt the remaining 5 tablespoons of butter over medium heat. Add flour mixture and stir. Cook flour and butter, stirring frequently, for 3 minutes.
- Add warm milk and stir until well blended. Mixture will be very thick. Cook on medium heat, stirring, for 2 minutes.
- Add Cheddar and Gruyere. Stir to blend. Remove pan from heat.
- Place egg yolks in a medium bowl. Add a generous spoonful, about 1/3 cup, of warm cheese mixture to egg yolks and stir rapidly to blend. Add another spoonful of cheese mixture to yolks. Again, stir rapidly to blend. Pour tempered egg yolks into remaining cheese mixture and stir to blend. Set cheese base aside and cool until lukewarm.
- Place 9 egg whites in a bowl of an electric mixer. Add cream of tartar. Bring mixer to low speed and beat until whites begin to froth.
- Increase mixer speed and beat whites until glossy and form soft peaks.
- Fold 1/4 of egg whites into lukewarm cheese base. Continue folding beaten egg whites by fourths until they are all incorporated.
- Remove ramekins from refrigerator. Divide soufflé batter equally between the 6 ramekins. Spread soufflé base evenly over the top of each ramekin using the back of a spoon or offset spatula. Run your thumb around the perimeter of each ramekin making a trough about 1/2-inch deep.
- Bake soufflés for 20 to 25 minutes at 375°F (190°C) until puffed and golden. Centers should be set and shake slightly when soufflés are ready to remove from the oven.
- Serve immediately.
Notes
- For even cooking, ensure your ramekins are uniformly coated with butter and Parmesan cheese and pre-chilled.
- If you don’t have Gruyere, substitute with a similar firm, nutty cheese like Swiss or Fontina.
- Leftover soufflés are best enjoyed within an hour of baking as they quickly deflate, but they’re still delicious cold.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Oven-Baking
- Cuisine: French
Nutrition
- Serving Size: 1 soufflé
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 1
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
Can I make these three cheese souffles ahead of time?
Souffles are best served straight from the oven, as they start to deflate within minutes. You can prepare the base and have your egg whites ready to fold, but bake them just before serving. 
Why did my souffles collapse?
The most common reasons are opening the oven door too early or underbeating the egg whites. Whip your whites to stiff peaks and avoid opening the oven for the first 20 minutes of baking.
What cheeses work best in a three cheese souffle?
A combination with good melting quality is key. Gruyere adds nuttiness, Parmesan gives sharpness, and a mild cheese like cream cheese or goat cheese helps with a smooth, creamy base.
