Classic Cheese Soufflé With Whipped Egg Whites

Quick Recipe Version (TL;DR)

• Yield: 4 individual soufflés (8-ounce ramekins)
• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 36 minutes

Quick Ingredients

• 1 tablespoon unsalted butter (for ramekins) + 3 tablespoons unsalted butter (for sauce)
• 2 tablespoons finely grated Parmesan (for coating ramekins)
• 3 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt (for base) + 1/4 teaspoon kosher salt (for egg whites)
• 1/4 teaspoon white pepper (or black pepper)
• Pinch ground nutmeg
• Pinch cayenne pepper (optional)
• 6 ounces Gruyère cheese, finely grated (about 2 cups)
• 2 ounces Parmesan cheese, finely grated (about 2/3 cup), plus more to finish (optional)
• 4 large eggs, separated
• 1/8 teaspoon cream of tartar

Do This

• 1) Heat oven to 400°F (204°C). Butter 4 (8-ounce) ramekins and coat with Parmesan.
• 2) Make a thick béchamel: melt 3 tbsp butter, whisk in flour 1 minute, whisk in warm milk; simmer 2 minutes.
• 3) Off heat, whisk in mustard, seasonings, then cheeses; cool 2 minutes and whisk in egg yolks.
• 4) Whip egg whites with cream of tartar and 1/4 tsp salt to glossy medium-stiff peaks.
• 5) Fold whites into cheese base in 3 additions; fill ramekins to the rim and level tops.
• 6) Bake on a sheet pan at 400°F for 16 minutes (do not open oven) until tall and gently set.
• 7) Serve immediately while puffed and airy.

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Why You’ll Love This Recipe

• Classic and impressive, but made with everyday ingredients and clear steps.
• Big cheese flavor from Gruyère and Parmesan in a tender, airy bite.
• Reliable rise thanks to properly whipped whites and well-prepped ramekins.
• Quick bake means you can serve it hot, tall, and at its best.

Grocery List

• Produce: chives (optional, for serving)
• Dairy: unsalted butter, whole milk, Gruyère cheese, Parmesan cheese, large eggs
• Pantry: all-purpose flour, Dijon mustard, kosher salt, white pepper (or black pepper), ground nutmeg, cream of tartar, cayenne pepper (optional)

Full Ingredients

For the Ramekins

• 1 tablespoon unsalted butter, softened (for greasing)
• 2 tablespoons finely grated Parmesan cheese (for coating)

For the Cheese Base (Yolk Mixture)

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk, warmed (about 110°F/43°C; warm to the touch, not hot)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper (or black pepper)
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper (optional)
• 6 ounces Gruyère cheese, finely grated (about 2 cups, loosely packed)
• 2 ounces Parmesan cheese, finely grated (about 2/3 cup)
• 4 large egg yolks

For the Whipped Egg Whites

• 4 large egg whites
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon kosher salt

Optional for Serving

• 1 tablespoon finely snipped chives
• Extra finely grated Parmesan, for a light shower at the table

Step-by-Step Instructions

Step 1: Prep the oven and ramekins

Arrange an oven rack in the lower-middle position (so the soufflés have headroom to rise). Preheat the oven to 400°F (204°C).

Generously butter 4 (8-ounce) straight-sided ramekins, brushing butter upward along the sides (this encourages the soufflé to climb). Add 2 tablespoons finely grated Parmesan, rotate to coat the bottom and sides, and tap out the excess.

Set the ramekins on a rimmed baking sheet for easy transfer in and out of the oven.

Step 2: Make a thick béchamel base

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons flour and whisk constantly for 1 minute. The mixture should look like a smooth paste and smell lightly toasty (but not browned).

Slowly whisk in the 1 cup warm milk. Keep whisking until smooth and thickened. Once it begins to bubble, reduce heat to low and simmer, whisking, for 2 minutes. You want a thick, glossy sauce that holds soft lines from the whisk.

Step 3: Season, add cheese, then whisk in yolks

Remove the pan from the heat. Whisk in the Dijon mustard, 1/2 teaspoon kosher salt, pepper, nutmeg, and cayenne (if using).

Add the Gruyère and Parmesan a handful at a time, whisking until melted and smooth.

Let the mixture cool for 2 minutes (so it does not scramble the yolks). Whisk in the 4 egg yolks one at a time until fully incorporated. The base will be thick and silky.

Step 4: Whip egg whites to glossy medium-stiff peaks

In a clean, dry mixing bowl (stand mixer or hand mixer), combine the 4 egg whites and 1/8 teaspoon cream of tartar. Beat on medium speed until foamy, about 30 seconds.

Increase to high speed and beat until the whites form soft peaks. Add the 1/4 teaspoon kosher salt and continue beating until glossy medium-stiff peaks form, about 2 to 3 minutes total. The peaks should stand tall with just a slight bend at the tip; they should not look dry or clumpy.

Step 5: Fold whites into the cheese base (gently but thoroughly)

Scoop about 1/3 of the whipped whites into the cheese base and stir to lighten it (this first addition can be mixed more firmly).

Add the remaining whites in 2 additions, folding gently with a flexible spatula: cut down the middle, sweep across the bottom, and fold up and over while turning the bowl. Fold just until no large white streaks remain; a few tiny streaks are fine. Over-folding knocks out the air that makes the soufflé rise.

Step 6: Fill, level, and create a clean “lift-off” edge

Divide the batter evenly among the prepared ramekins, filling each to the rim. Level the tops with a small offset spatula or the back of a spoon.

For a neat, straight rise, run your thumb (or a clean fingertip) around the inside rim of each ramekin to create a shallow channel, about 1/4 inch deep. This helps the soufflé lift up instead of sticking to the rim.

Step 7: Bake without opening the oven, then serve immediately

Place the baking sheet with ramekins in the preheated oven and bake at 400°F (204°C) for 16 minutes without opening the door.

The soufflés are ready when they are tall, deeply puffed, and golden on top. The center should look set but still have a gentle wobble when the tray is lightly nudged.

Serve immediately. Soufflés begin to deflate as they cool, so have plates and guests ready.

Pro Tips

• Grate your own cheese. Pre-shredded cheese often contains anti-caking agents that can make the base grainy.
• Warm milk = smoother sauce. Cold milk can lead to lumps and slows thickening.
• Don’t over-whip the whites. Dry, chunky peaks don’t expand well in the oven and can make the soufflé collapse.
• Fold until just combined. A few tiny streaks are better than a fully deflated batter.
• No peeking. Keep the oven door closed for the full bake so the soufflés maintain heat and height.

Variations

• Herb cheese soufflé: Add 1 tablespoon finely chopped chives or parsley to the finished batter right before portioning.
• Ham and cheese soufflé: Fold in 1/3 cup (about 2 ounces) finely diced cooked ham with the last addition of egg whites.
• Blue cheese soufflé: Swap 2 ounces of the Gruyère for 2 ounces crumbled blue cheese for a sharper, punchier flavor.

Storage & Make-Ahead

Soufflé is at its absolute best right out of the oven. If you have leftovers, refrigerate them in an airtight container for up to 1 day. Reheat on a baking sheet at 350°F (177°C) for 8 to 10 minutes. It will be tasty, but it will not regain the original rise.

For make-ahead: you can prepare the cheese base (béchamel + seasonings + cheeses + yolks) up to 2 hours ahead. Keep it covered at room temperature. When ready to bake, whip the whites, fold, fill ramekins, and bake immediately.

Nutrition (per serving)

Approximate, for 1 of 4 soufflés: 360 calories; 20 g protein; 12 g carbohydrates; 27 g fat; 16 g saturated fat; 620 mg sodium; 4 g sugar.