Easy Cheese Souffle
Prep Time
10 mins
Cook Time
30 mins
Resting time
10 mins
Total Time
40 mins

This easy cheese souffle is so delicious and super easy to make.

Course: Appetizer
Cuisine: French
Keyword: cheese souffle, easy cheese souffle, parmesan souffle, savory souffle, souffle
Servings: 4
Author: Rosa
  • 3 tbsp butter, plus more for greasing ramekins
  • 3 tbsp flour
  • 1 cup hot whole milk
  • 3 tbsp fine bread crumbs for flouring ramekins (or semolina flour)
  • 1/2 tsp sea salt
  • 1 tsp dijon mustard (optional)
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp cayenne pepper (optional)
  • 3/4 cup grated Parmesan cheese
  • 4 free range egg yolks
  • 5 free range egg whites
  1. Butter the ramekins with a brush. Put them in the fridge for a couple minutes to set the butter. Remove them. Butter them with butter again. Flour them with the bread crumbs. 

  2. Preheat the oven to 400 degrees.

  3. Melt the butter in a pot on medium/low heat.

  4. Add flour and stir for a minute or two. Don't allow the roux to get dark. It should remain a light golden colour.

  5. Add half of the hot milk and stir with a wooden spoon.

  6. Add the remainder of the hot milk. Stir until smooth.

  7. Turn off the burner. Move the pot to a cooler part of the stove top. (See notes)

  8. Add the cheese, mustard, salt and spices. Stir.

  9. Add one egg yolk at a time and stir until combined and smooth.

  10. Whip the egg whites to a soft/medium peak.

  11. Add a quarter of the egg whites to the sauce and fold it in gently. 

  12. Add the remaining egg whites and fold in until incorporated.

  13. Ladle the batter into the ramekins almost to the top.

  14. Place the ramekins on a baking sheet. Put them in the oven on a lower middle/lower rack.

  15. Close the oven door. Turn the temperature down to 375 degrees. Bake the soufflés for 25 minutes and then check on them. Bake them for another five minutes if they aren't set and golden brown on top. Turn off the oven. Leave them in the oven for 10 more minutes. 

  16. Serve immediately.

Recipe Notes

If you notice that the roux stiffens up too much from overheating, just add 2 tbsp of hot milk and stir. It will loosen up.