Classic Cheese Soufflé



20 min


40 min


4 servings

Classic Cheese Soufflé

Photo: Andrew Grinton

Don't fear the soufflé! This cheese version can be easily adapted to include fresh herbs or wilted spinach.


  • 1/4 cup unsalted butter
  • 1/4 cup finely grated Parmesan
  • 1/4 cup all-purpose flour
  • 1 1/4 cups milk
  • 1 tsp Dijon mustard
  • 1/4 tsp Asian chili sauce
  • 1/4 tsp salt
  • 4 large eggs , separated
  • 1 cup grated Gruyere
  • 1/2 tsp cream of tartar


  • Melt butter in a saucepan over medium heat. Remove from heat.
  • Spoon ½ tsp of butter into each of four 8-oz. ramekins and use a pastry brush to coat the insides.
  • Sprinkle 1 tbsp of Parmesan into each ramekin to coat bottom and sides.
  • Heat oven to 425°F.
  • Return saucepan with remaining butter to stove. Add flour and stir for 1 to 2 min to cook out floury taste.
  • Remove from heat and, whisking constantly, add milk to saucepan in a slow, steady stream. Stir in mustard, chili sauce and salt. Return to heat and continue whisking for 3 min or until mixture has come to a boil and is smooth and thickened. Remove from heat.
  • Beat the egg yolks in a medium bowl until uniform. Add milk mixture to eggs, a little at a time, until incorporated. Stir in Gruyère cheese.
  • Combine egg whites with cream of tartar in a large clean bowl. Beat with a hand mixer on high for 1 to 2 min or until they form soft glossy peaks. Add whites to yolk mixture, one third at a time, folding gently with a rubber spatula.
  • Divide between prepared ramekins and set on a rimmed baking sheet. Place in the oven, turn oven down to 375°F, and bake for 22 min or until tops are browned and soufflés have risen. Serve immediately.

Nutrition (per serving)

  • Calories
  • 382,
  • Protein
  • 20 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 29 g,
  • Sodium
  • 449 mg.

Originally published in the June 2013 issue. Photo by Andrew Grinton.

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