Cheese Soufflé

Soufflé is a French word meaning “to blow,” “to breathe,” or “puffed up.” This latter is, of course, how we like to see our finished soufflés. Whether sweet or savory, soufflés should always be made in round forms with straight sides to help them rise. Although a savory soufflé will never rise as high as a properly prepared dessert soufflé, it must still be served hot, straight from the oven.


  • Melted unsalted butter
  • 5 ounces (140 g) freshly grated Parmesan cheese
  • 3 ounces (85 g) bread flour
  • 3 ounces (85 g) unsalted butter, at room temperature
  • 2 cups (480 ml) whole milk
  • 7 eggs, separated
  • 2 ounces (55 g) grated Gruyère cheese
  • ¼ teaspoon (1 g) cayenne pepper
  • ¼ teaspoon (1 g) ground nutmeg
  • 2 teaspoons (10 g) salt


  1. Brush melted butter over the insides of 8 soufflé molds 3¼ inches (8.1cm) in diameter that hold 5 ounces (150 ml) each. Dust with enough Parmesan cheese to coat; reserve the remaining cheese for the batter. Set the forms aside.
  2. Blend the flour and butter to a smooth paste.
  3. Heat the milk in a saucepan to the scalding point.
  4. Whisk in the flour mixture and cook to a thick paste, stirring constantly.
  5. Remove from the heat. Mix in the egg yolks a few at a time, continuing to stir constantly so they do not cook. Add the remaining Parmesan cheese, Gruyère cheese, cayenne, nutmeg, and salt.
  6. Whip the egg whites to stiff peaks (be careful not to whip them dry). Gently fold the egg whites into the batter one-third at a time.
  7. Fill the prepared forms three-quarters full.
  8. Bake immediately at 400°F (205°C) for approximately 15 minutes or until puffed, with a nice golden color on the side. Serve at once.