How to Make a Souffle
Rich, pillow-like souffles that won't collapse are just a whisk away.
Souffles are notorious for being difficult to execute, but once you've mastered three classic kitchen techniques—cheese sauce, merengue and folding—you’ll have stunning and rich cheese souffles in the bag!
1 Coat the Ramekins
For this cheese souffle recipe, you'll need two eight-ounce ramekins. Coat the inside of each ramekin with butter, then dust with grated Parmesan. The parmesan helps the soufflé climb up the walls of the ramekin as it bakes.
2 Whisk Butter and Flour
Begin the cheese sauce by whisking together two tablespoons of butter and two tablespoons of all-purpose flour in a small sauce pot over medium heat. Whisk and cook for one to two minutes, but be careful to not let the mixture brown.
3 Mix in Cheese and Seasonings
Whisk in 1/2 cup whole milk and then allow the mixture to come to a gentle simmer, at which point the sauce will thicken. Turn the heat down to low, then whisk in four ounces of shredded gouda, one handful at a time. Make sure the cheese is fully melted in and smooth before adding the next handful.
Once all the cheese has been added, whisk in a pinch of salt and cayenne pepper, turn the heat off, and allow the sauce to cool slightly.
4 Whisk Egg Yolks
Separate the yolk and whites of two large eggs into separate bowls. Place the yolks in a medium bowl and whisk until smooth and lemony in color. Place the whites in a separate large metal or glass bowl.
5 Incorporate the Cheese Sauce
Scoop a small amount of the cheese sauce into the egg yolks and whisk until smooth. Repeat this process until all of the cheese sauce has been whisked into the yolks and a thick, rich sauce has been formed. Adding the warm cheese sauce all at once can cook the yolks and create a grainy texture in the sauce.
6 Whip the Egg Whites
Whip the egg whites, using a hand or stand mixer, until stiff peaks form.
7 Fold Cheese Sauce and Yolks into Whipped Egg Whites
Carefully fold the cheese sauce and egg yolk mixture into the whipped egg whites. Work in small batches and fold no more than 1/3 of the cheese sauce in at a time to avoid over deflating the whites. Some volume will be lost, but the end product should be a light yellow, airy, velvety mixture.
8 Fill Ramekins
Fill each of the prepared ramekins no more than 3/4 full. Place the filled ramekins on a baking sheet to make transport in and out of the oven easier. For an extra layer of safety, you can cover the baking sheet with parchment or foil to catch any spills or over flowing soufflé (the soufflés will expand to about three times their original volume while baking and can spill over if over filled).
9 Bake
Bake the soufflés in a preheated 375 degree oven for 20 – 25 minutes, or until the tops are deep golden brown and the souffles have risen two to three inches above the tops of the ramekins.
10 Serve Immediately
The souffles will begin to deflate as soon as soon as they are removed from the oven due to the loss of steam pressure. The fully deflated soufflés will still have a beautiful cloud like texture and rich cheesy flavor. Serve the souffles immediately after removing from the oven for the best flavor and presentation.
Got a tooth that's craving cocoa? Try our guide to making chocolate souffles.