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Cheese Souffle Recipe

Cheese Souffle

Light, fluffy and cheesy, baked to excellence!

  • Total Cook Time1 hr 10 mins
  • Prep Time 10 mins
  • Cook Time1 hr
  • Recipe Servings4
  • Intermediate

Ingredients of Cheese Souffle

  • Oven Temp 325 F-160 C
  • 1/4cup butter
  • 1/4cup flour
  • 1 1/2cup milk
  • 2 tsp salt or to taste
  • 1/4tsp powdered black pepper
  • 2 cups cheese-grated
  • 6 eggs-separated
  • 2 tbsp chopped parsley, celery
  • 1/2tsp Oregano leaves-dried
  • 1 tsp salt or to taste
  • a soufflé dish or casserole of 4 pint or 10 cup capacity

How to Make Cheese Souffle

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Make cheese sauce with the butter, flour, milk, 1 tsp salt, black pepper, and cheese.
Beat the egg yolks slightly with a fork. Add a tablespoon of the hot sauce into it and beat slightly to blend well.
Pour the rest of the yolks into the sauce gradually, beating all the time.
Add the parsley or celery and oregano and set aside.
Beat the egg-whites stiff and fold into the cheese mixture, with light, cutting downward and out ward strokes.
Pour the mixture into the soufflé dish.
With a spoon, make a 2cm/1" deep groove, 2cm/1" away from the edge of the dish on top.
Bake for 45 minutes to an hour, till puffy and golden brown. Serve immediately.
Note: A cheese soufflé can be prepared ahead of time, upto the stage of just before adding the egg-whites. It is very important to serve it immediately, otherwise it sinks back.
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