Cheese Soufflé

Name: Cheese Soufflé
Prep time: 10 min
Total time: 1 h 10 min
Yield: 6 - 8 serving(s)
Ingredients: Cooking spray; 3 tbsp. grated parmesan cheese; 1 2/3 c. whole milk; 6 tbsp. unsalted butter; 6 tbsp. all-purpose flour; 1 tsp. kosher salt; 1 tsp. ground mustard; 1/4 tsp. ground black pepper; 1/4 tsp. cayenne; 8 oz. shredded gruyère cheese (2 cups); 2 tsp. chopped fresh chives; 9 large eggs, room temperature and separated; 3/4 tsp. cream of tartar

You can make it in a Dutch oven!

By Leah PerezPublished: Oct 27, 2023

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the pioneer woman's cheese souffle recipe

Will Dickey

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Yields:

6 - 8 serving(s)

Prep Time:

10 mins

Total Time:

1 hr 10 mins

Celebrate both simplicity and elegance with this classic cheese soufflé. Soufflés are notoriously finicky, but with precise instructions and a loving touch, this light-as-air dish will be a breeze. It takes about as much effort (and even fewer ingredients!) as the average homemade quiche, but with stunning, wow-worthy results. The most magical moment is when you take the soufflé out of the oven and see how just how high it's risen!

How do you make cheese soufflé?

At its core, cheese soufflé is an egg yolk-enriched mornay sauce folded with whipped egg whites and baked until fluffy. A mornay sauce is a classic béchamel sauce with cheese melted into it. One of the five mother sauces in French cooking, béchamel sauce is a cooked butter and flour roux with milk stirred in to create a thick white sauce. Mornay sauce is also the base of many beloved mac and cheese recipes! After the cheesy white mornay sauce is made, chives and egg yolks are beaten in. Then simply fold in the whipped egg whites and the soufflé batter is assembled!

What do you bake a cheese soufflé in?

There is no need to run out and buy a giant ramekin; this recipe was developed for a 3-quart Dutch oven, or any other straight-sided 3-quart container. You can also divide the batter among a few vessels, but the baking times will vary. Make sure to spray the sides of the baking dish well and coat liberally with parmesan; this is the key to golden, crispy sides that surround a dreamy, cheesy center.

What do you eat cheese soufflé with?

With its rich, creamy flavor, cheese soufflé lends itself to a variety of dishes, but especially if they are simple. It can be enjoyed as a decadent Christmas brunch dish or even a light dinner. The best complement to a cheese soufflé is a fresh green salad tossed in a tangy vinaigrette. Some steamed or roasted vegetables would also ensure the soufflé is the star of the show.

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Ingredients

Cooking spray
3 Tbsp.
grated parmesan cheese
1 2/3 cups
whole milk
6 Tbsp.
unsalted butter
6 Tbsp.
all-purpose flour
1 tsp.
kosher salt
1 tsp.
ground mustard
1/4 tsp.
ground black pepper
1/4 tsp.
cayenne
8 oz.
shredded gruyère cheese (2 cups)
2 tsp.
chopped fresh chives
9
large eggs, room temperature and separated
3/4 tsp.
cream of tartar

Directions

1. Step 1Preheat the oven to 375°F. Position one oven rack on the lower third of the oven and move another oven rack to the top third of the oven. Spray a 3-quart straight-sided Dutch oven with cooking spray. Sprinkle all over with the parmesan cheese to coat.
2. Step 2In a medium saucepan, place the milk over low heat to warm. Do not simmer.
3. Step 3In a medium skillet, melt the butter over medium heat until the foaming subsides. Whisk in the flour and cook, whisking constantly, until the raw flour smell disappears, 2 minutes. Whisk in the salt, mustard, black pepper, and cayenne. Gradually add the warm milk, whisking the mixture until very smooth. Remove the mixture from the heat and mix in the gruyère and chives until melted and smooth.
4. Step 4Transfer the mixture to a large bowl. Gradually mix in the egg yolks until well combined.
5. Step 5In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed until medium peaks form, 3 to 4 minutes. Gently fold one-third of the egg white mixture into the cheese mixture. Repeat the process twice with the remaining egg whites, being careful not to deflate the egg whites.
6. Step 6Gently spoon the mixture into the prepared Dutch oven, spreading it into an even layer. Wipe the inside rim of the pot clean and make sure there is at least 1 inch of headspace.
7. Step 7Bake on the lower third rack for 30 minutes. Place a piece of foil on the top rack to prevent excess browning and bake until golden brown and puffy, about 8 to 10 minutes more. Serve immediately.

Tip: Feel free to switch up the fresh herbs and cheese; just be sure to use a good, flavorful melting cheese since that's the star of the show! Sharp cheddar, comté, or gouda make excellent options.

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