Cheese Soufflé is a classic French dish made from basic ingredients – eggs, milk, butter and cheese – that turns into something special. It puffs up beautifully with a golden top and airy centre. There’s no need to be intimidated, with the right technique, soufflé is easier than you think! I promise!
Nagi's Notes
If there’s one thing I learnt from watching JB make over 30 versions of soufflé, it’s this: getting that big golden puff is easy. But getting one that’s custardy-fluffy inside, actually tastes of cheese, and stays puffed long enough to get to the table, allow time for the oohs, ahhs and photos and still be puffed when you dig into it? That’s a unicorn.
But that’s exactly what you get with JB’s Cheese Soufflé. Hand on heart, this is the best soufflé I have ever had in my life. It is a stunner. I hope you love it as much as I do!
Cheese Soufflé
Hi everyone, thanks so much for the kind feedback after my first recipe, Chicken Chasseur. I couldn’t resist following it up with another French classic, Cheese Soufflé!
It’s one of those dishes that looks tricky to make but really isn’t. You just have to make sure it’s served straight away while it’s still puffed and proud! I still remember my restaurant days when soufflé was on the menu, it was pure chaos every time one came out of the oven. The second it was ready, someone would yell “Soufflé!!” across the kitchen and hope the wait staff would magically appear immediately to dash it to the table. Because if there’s one rule we all lived by, it’s this: Monsieur Soufflé doesn’t wait.
Here’s what a soufflé looks like straight out of the oven, and then again five minutes later. Sure, it’s best to dive in when it’s puffed and golden, but even after it drops a little, it’s still soft and airy inside and just as good to eat.
About this Cheese Soufflé
This is a very classic French soufflé made by folding Mornay sauce into whipped egg whites for that golden, fluffy rise. (Mornay sauce is simply béchamel sauce with cheese melted through it.)
What makes this recipe different from most soufflés is that I use almost twice the usual amount of Mornay sauce. It gives the soufflé a real cheese flavour (rarer than you’d think!) and a luxuriously custardy, cloud-like centre that is truly restaurant quality – the standard the chefs I worked for expected of me.
A bit of cream of tartar helps the soufflé stay stable without losing its light texture. We didn’t use it in restaurants, but I recommend it for home cooking as a little safety net.
I’ve lost count on how many times I’ve tested this. Probably over 30 by now. But this didn’t affect my desire to show you how to make it so let’s get started!
Ingredients
Nothing fancy here, just everyday ingredients that turn into something really special once they hit the oven!
Milk, full fat – Just plain cow milk. Low fat works as well. Do not substitute with non-dairy milk.
Unsalted butter – For making the roux (the base of the Mornay sauce). If you only have salted, reduce the added salt.
Plain flour (all-purpose flour) – Thickens the béchamel and stabilises the whipped eggs so it stays aerated and fluffy once baked. Make sure to cook it for a couple of minutes with the butter so you don’t end up with a raw flour taste.
Egg – We use the yolks to enrich the sauce. And the whites are the secret to that beautiful lift! Separate the eggs when fridge cold – it’s easier – then let them come to room temperature before you start the recipe. Bonus point: you’ll have an extra yolk to use for one of these recipes!
Gruyère cheese – Classic choice for cheese soufflé! With excellent melting qualities, Gruyère gives beautiful flavour without being overpowering. Comté is the closest match but can be a bit pricey here in Australia, feel free to use it if it’s affordable where you are. Swiss cheese / Emmental would be my next choice. Otherwise use your favourite melting cheese like Cheddar (mild ones), Monterey Jack, Colby or Tasty.
Cream of tartar – Helps stabilise the beaten egg whites so they stay fluffy and don’t weep. We use the minimum amount here because using more compromises the texture (I tested). Using it also allows you to get more time to fold, fill, and bake your soufflé without losing volume. If you don’t have any, no worries, your soufflé will still rise beautifully, it just won’t stay puffed up quite as long.
Salt – Cooking salt / Kosher salt, just enough to bring out the cheese flavour. Remember, cheeses can vary in saltiness, so taste your Mornay sauce before adding more.
White pepper – Used instead of black pepper so you don’t get little black specks showing through your beautiful golden soufflé. It gives a gentle warmth and mild spice. But if you don’t mind the look, black pepper works fine too!.
How to make Cheese Soufflé
Soufflés have a bit of a “scary” reputation, but honestly, they’re easier than you think. It’s just a fancy name for a cheese sauce puffed up with egg whites after all. Once you know how to do that, you’re set. The oven does the rest!
1. Preparation
Preheat the oven – Preheat to 200°C / 400°F (180°C fan). The oven needs to be really hot before you start, that first burst of heat helps the soufflé rise tall. If the oven isn’t hot enough, the soufflé won’t lift properly.
Prepare the ramekins – Brush the inside of 4 (325 ml / 1 1/3 cup) ramekins well with melted butter using a pastry brush, then place them on a baking tray. (There is a brushing upwards technique often used for soufflés but that’s only useful when the soufflé mixture goes in cold. Ours is warm, so no need for that trick, yes, I’ve tested it! It works great for cold mixtures like chocolate soufflés. Coming soon? Maybe!!!)
2. Make Mornay sauce (cheese sauce)
Mornay sauce is simply béchamel sauce enriched with egg yolks and cheese. It’s not difficult to make at all.
Heat the milk – Pour the milk into a small saucepan and place it over medium heat. Warm it until you see steam rising, but don’t let it boil. Set it aside.
Make the roux – While the milk warms, melt the butter in a large saucepan over medium heat. Add the flour and whisk gently. It will look thick and pasty at first, like wet sand. Keep whisking for about 2 minutes until it becomes smooth and shiny. Make sure to scrape into the corners of the pan and don’t let it brown. If it’s cooking too fast, lower the heat.
Make Béchamel – Slowly add one-third of the hot milk to the roux while whisking quickly. It will thicken right away. Then add half of the remaining milk, whisk until smooth, and finally add the rest along with the salt and pepper. Keep whisking for about a minute until the sauce is thick, smooth, and lump-free.
Check the thickness – When you drag a spatula through the middle of the sauce, it should leave a clear path that holds its shape for a moment before slowly closing.
Add the yolks – Turn off the heat and whisk in the egg yolks one by one. They won’t cook, they will just blend in to make the sauce richer.
Add cheese and turn it into a Mornay sauce – Turn the heat back to medium and whisk in the grated Gruyère until melted and smooth. Scrape down the sides, cover with a lid, and set aside. Congratulations – you’ve just made a Mornay sauce!
3. Folding in the Egg Whites and Baking
Beat the egg whites – Put the egg whites and cream of tartar in a large bowl. Using a hand mixer or a stand mixer fitted with the whisk attachment, start beating on medium speed for about 2 minutes until soft peaks form.
Finish the egg whites – Increase the speed to high and beat for another 30 seconds until firm peaks form (see photo above). Starting slowly helps the whites build a stable structure. If you rush, they’ll turn foamy and collapse later, I’ve learned that the hard way!
Fold gently – Using a hand whisk, give the Mornay a quick whisk to make it smooth again. Add a quarter of the beaten egg whites and whisk it in to loosen the Mornay sauce. Then, using a rubber spatula, gently fold in one-third of the remaining whites. Use slow, sweeping motions from the bottom of the bowl, you want to keep as much air as possible. (See video at 2.15 minutes). Rough folding = flat soufflé.
Finish the mixture – Repeat folding two more times until all the egg whites are just combined. Don’t worry about a few white streaks, they’ll blend in later.
Fill the ramekins – Use a ladle or large spoon to fill the ramekins to about 1 cm / 0.4″ below the rim. Smooth the tops with the back of a spoon dipped in water. ⚠️ Don’t overfill or they’ll overflow. And if you don’t fill enough, they won’t rise above the rim impressively.
Clean the rims – Run your thumb around the inside rim of each ramekin to clean it, this gives the soufflé a clean edge to rise against.
Bake – Place the ramekins on a tray and bake for 20 minutes until tall and golden, but it jiggles if you give the ramekin a gentle shake. Do not open the oven door, the sudden drop in heat will make them sink. So no peeking! 🫣
Serve immediately – Once out of the oven, serve right away. Soufflés rise beautifully but fall fast, that’s just how they are! So make sure everyone’s ready at the table to enjoy the moment.
How to serve Cheese Soufflé
I personally love soufflé on its own but you could definitely pair it with a mixed leaves salad seasoned with an everyday dressing, a side of roasted cauliflower, garlic butter mushrooms or sautéed spinach. And maybe some bread because it’s French. ☺️
And there you have it, the classic French Cheese Soufflé. It looks fancy, but it’s made from simple ingredients. If you’ve ever thought soufflés were too hard, I hope this recipe changes your mind. Just follow the steps, don’t peek in the oven, and trust the process, it will rise! Serve it straight away with a glass of white wine (Chablis would be my choice), and you’ll feel like you’re in a little café in France.
You’ve got this! Bon appétit 😋 – JB
FAQ – Cheese Soufflé / Soufflé au Fromage
The soufflé will still hold a decent shape until the 2 minutes mark and then will gradually deflates. It will stop collapsing after about 5 minutes, that’s its final stage of settling (check photos above).
If you put too much mixture, the soufflé will rise and spill over the sides. If you don’t put enough, it won’t rise properly and will look a bit flat.
Of course you can! I use large ramekins for this recipe, 250ml / 1 1/3 cup (10 cm/ 4″ wide and 6.5 cm / 2.5″ tall (main course size).
Here are other options:
Family size ramekins – If making one big soufflé (1.25L / 5 cups ramekin for 5 people), use 5 egg whites and 4 yolks. For larger sizes, just click on servings at the top of the recipe card to scale the recipe up.
Medium ramekins – 250ml / 1 cup (9 cm / 3.5″ wide and 5.5 cm / 2.2″ tall). Makes 5 portions and cooks in around 15 minutes. Great for both starters and mains, depending on what you serve with it.
Small ramekins – 150ml / 2/3 cup (8.5 cm / 3.3″ wide and 4 cm / 1.6″ tall). Makes 10 portions and also cooks in 15 minutes. Perfect for appetisers.
Unfortunately you can’t. That was part of my testing. Cheese soufflé has a base full of butter and cheese. If you chill it, those parts harden, and when you bake it later, it won’t rise properly and can turn heavy instead of light and fluffy.
Same as for the Chicken Chasseur, Nagi and I worked on the photos as a team. I led the styling, and she did most of the editing. I’m still learning, so there’s plenty of room to grow! I shot the video myself with Herron, our video editor (the same one who edits Nagi’s videos), and she handled the final edit.
I developed this recipe based on others recipes I’ve used in the past , then adapted it for home kitchens. I’ve lost count, but I’ve probably cooked it around 40 times, testing everything from fewer eggs and more flour to different cheeses and ratios. It was a long process, but a fun one!
Nagi tested it three times, twice when I asked for her feedback and again for the final version. And of course, she made sure to be there for every taste test as you can imagine! ☺️
Watch how to make it
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JB’s Cheese Soufflé – Soufflé au Fromage
Ingredients
- 2 cups full fat milk , but works with lite milk too
- 75 g (5 tbsp) unsalted butter
- 1/2 cup plain flour (all-purpose)
- 1/2 tsp cooking salt / kosher salt (halve for table salt, + 50% for flakes)
- 2 pinches ground white pepper (substitute black pepper)
- 150 g (1 1/2 cups) Gruyère cheese , shredded using a standard box grater (tightly packed if using cups) (Note 2 for other cheeses)
- 3 egg yolks from large eggs (55g/2oz each in shell), at room temperature (Note 1)
- 4 egg whites from large eggs, at room temperature (total egg whites ~ 120g/4.2oz, Note1)
- 1/2 tsp cream of tartar , sifted if lumpy (Note 3)
- 15 g (1 tbsp) unsalted butter , melted (to grease the ramekins)
Instructions
ABBREVIATED RECIPE
- Melt butter, cook flour 2 minutes, whisk in warm milk in 3 batches. Add salt and pepper, turn off heat, whisk in yolks one at a time, then melt through gruyere over low heat. Beat egg whites and cream of tartar to firm peaks, starting on medium for 2 minutes, then increasing to high. Whisk 1/4 of the whites into Mornay Sauce, then fold through remainder in 3 batches. Fill butter brushed ramekins to 1cm/0.4” from rim, clean inside of rim. Bake at 200°C/400°F (180°C fan) for 20 minutes. No peeking! Serve immediately.
Preparation
- Preheat oven to 200°C / 400°F (180°C fan-forced). A properly hot oven is crucial, it's what gives the soufflé its famous lift. A cold oven = a sad soufflé.
- Prepare the ramekins (Note 4) – Brush the insides of 4 (325ml / 1 1/3 cups) ramekins generously with melted butter (use all the butter). No need to brush upwards (see post for why). Set on a baking tray.
Make Mornay sauce (cheese sauce)
- Heat the milk – Place the milk in a small saucepan over medium heat. Warm it until it’s steaming but not boiling. Set aside.
- Make the roux – While the milk is heating, let’s start our roux. In a large saucepan, melt the butter over medium heat. Once melted, add the flour. Whisk it gently, it will be thick and pasty at first like a wet sand. Cook, whisking constantly, for about 2 minutes. It will thin up and become smooth and glossy. Make sure to use the whisk to get into the corners of the pot and don’t let it brown. Reduce heat if you think it’s too high.
- Make Béchamel – Add a third of the hot milk to the roux while whisking vigorously, it will thicken very quickly. Add half of the leftover milk, whisk until smooth and then pour the rest of it along with the salt and pepper. Keep whisking for 30 seconds to a minute until thickened and smooth, lumps will go away. It will be thick enough so you can draw a path with a spatula in the middle, it should hold its shape for a moment before slowly sinking back.
- Turn it into a Mornay sauce – Turn off the heat and whisk in the egg yolks, one at a time, until fully combined (don't worry the egg yolks won't cook). Then, turn the heat back on to medium and whisk in the grated Gruyère until melted through. Scrape down the sides and cover with a lid. Set aside.
Folding in the Egg Whites and Baking
- Beat the egg whites, gently at first – Add egg whites and the cream of tartar in a large bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed for 2 minutes then high speed for 30 seconds until you get firm peaks. Starting slowly helps the protein structure to develop properly. Rush it and you risk unstable, foamy whites that collapse when folded in.
- Fold gently – Give the Mornay a quick whisk to make it smooth again then add in a quarter of the egg whites and whisk it in to loosen it. Then gently fold a third of the remaining egg whites in using a rubber spatula until mostly incorporated. Use slow, sweeping motions from the bottom of the pot, you want to keep as much air in as possible. (See video at 2.15 minutes) Rough folding = flat soufflé. Few lumps are ok. Repeat twice more with the rest of the egg whites.
- Fill the ramekins – Pour the mixture evenly into the ramekins using a ladle or a large serving spoon, filling to about 1cm / 0.4" below the rim. Smooth the tops with the back of a teaspoon dipped in water, no need to be 100% meticulous here, just get rid of big bumps. Run your thumb around the inside rim of each ramekin to clean it, this gives the soufflé a clean edge to rise against.
- Bake – Place the ramekins on a baking tray and bake for 20 minutes until tall and golden. Do not open the oven door while it's baking, the sudden drop in heat will make them sink. When it's cooked, the soufflés should jiggle a bit when you shake the ramekin.
- Serve immediately – As soon as they’re out, serve straight away. Soufflés don't wait. So make sure all your family/guest are seated so they can enjoy the show!
Recipe Notes:
- Eggs – Separate the yolks from the whites when fridge cold, it’s easier. Then let them come to room temperature, this will help the yolks to mix in more smoothly and the whites to whip up to more volume and stability.
- Gruyère – The classic choice for cheese soufflé! It melts beautifully and has a rich flavour that’s not overpowering. Comté is the closest match (though pricier in Australia), while Swiss/Emmental are good too. Otherwise, use any mild melting cheese like Cheddar, Monterey Jack, Colby or Tasty.
- Cream of tartar – Helps stabilise the beaten egg whites so they stay fluffy and don’t weep. We use the minimum amount here because more compromises the texture. If you don’t have any, no worries, your soufflé will still rise beautifully, it just won’t stay puffed up quite as long.
- Ramekin size –I use large ramekins for this recipe which are 325ml / 1 1/3 cups, 10 cm / 4″ wide and 6.5 cm/ 2.5″ tall (main course size). You can also make smaller or larger ones. Check the FAQ for other size options.
Nutrition Information:
Life of Dozer
Dozer helping me to finalise the post, making sure things are done right!
I’ve never made a soufflé (rated this one on ease), so I’ll need to give this a try. When you move on to dessert soufflés, how about my favourite Grand Marnier with a passion fruit sauce? 😋
Keep up your good work 👏 twice as many recipes now. 😊
YES! I was just thinking about what recipes to make with passionfruit!!!
this looks amazing! just wondering how to check for the jiggle if the oven door shouldn’t be opened – instruction 4?
Hi Tami! Check for the jiggle after you take it out at the 20 minute mark when the top is golden. We found that going by visual was a good indicator for when the souffle was done! – N x
Hi JB, I notice in the recipe that you specifically mention that the milk cannot be substituted with a dairy free option – can you tell me why/did you test this? And do you think it would be fine with a ‘lactose free’ milk (which is just whole milk + enzyme)? Thanks!
Hi Kaleah, thank you for your question. I’ll be honest, I haven’t especially try the non-dairy option. I know that because they are lower on fat, they will bring less stability to the soufflés. If you are gonna try it, I’d would suggest to use soy milk (has more fat than other non-dairy options). As for the lactose free milk, it should normally work yes 🙂
Makes sense – thanks for explaining. I’ll report back if [when] I try it! 🙂
Am smiling reading this. Way back in ancient historical times I decided to make a souffle as dessert at my first married dinner party. Well, I had a recipe and no one told me it was meant to be difficult . . . and it did rise beautifully . . . it was later when I began watching and worrying 🙂 ! Just mentioning to readers who have not tried, it is not difficult and your lesson methinks is foolproof. OMG – I did not know Dozer could feel SO comfortable with anyone bar Nagi – lucky pup . . . and thanks!
Thanks Eha, that made me smile too! 😊 Yes, soufflés can have a bit of a scary reputation but honestly, once you know the basics, it’s easy! Sounds like you nailed it on your first go!
Hi JB! Congratulations on your new column. Very happy for you!
My husband loves cheese soufflé but I have never try making it… will definitely try your recipe soon.
Have a great weekend. Kisses to Nagi and Dozer
Thanks Jenn! Can a weekend be better when soufflé is involved!?
Hahahahha.. it is going to be great because your Coq Au Vin is sitting in the kitchen now 😉😉
Double trouble! You are all set!
Ho ho hoooo ! Un soufflé 😋😋😋!
I am French but… my very rare attempts at making a soufflé have never been … conclusive 😉: too soft, or not well risen, or too hard, or lumpy…😜😱!! But your instructions are so clear that we all might become chefs one of these days, Watch out for compétition Chef JB 😇😉!!!
Merci Adeline! C’est toujours un plaisir de lire vos commentaires! I’ll watch out!
Yum, I love French food, can’t wait to make this souffle!
OUI, OUI
Thanks Lucy! Waiting for your feedback!
Monsieur Dozer !!!! Very cute
Haha! He is!!
I’ve wanted to make a cheese soufflé forever and was so excited when I saw this receipe pop up! It’s my favourite thing to order when going to French restaurants! Can we get the Gruyère cheese from Woolies or Coles? Any brand in particular you recommend?
Yes definitely, you can find Gruyère at Woolies or Coles. There is also a list of substitutes in the post if that helps. 🙂
Looks awesome will def give it a try – great video made it look easy
Thanks Paul! Happy to hear that!
I haven’t tried this yet, I’m going to, RT recipes are pretty foolproof even for a dolt like me. But I have general sort of question. Can I substitute margarine for butter, I know I’ll take a taste hit but we just don’t use butter.
Thanks for leaving a comment Steve! You can use margarine but I would suggest you with a high percentage of fat, if not you could end up with an unstable soufflé.
Love the photo of JB and Dozer with his French beret! Vive La France!!
Haha! Oui oui oui!!!
Is it worth trying with gluten free flour?
Hi Nancy, I haven’t tried with gluten free flour. You could try but I’m not sure if you can achieve the same texture on the inside and outside.
Wow, this souffle looks absolutely amazing. I might just give it a try.
Thanks Pauline, yes do it!!!
I can honestly say I’ve never considered making soufflé, or even looking at a recipe for one until tonight (we’re in the US, I’m up later than I ought to be looking at food 😬). I assumed it would be too complicated. This tutorial not only makes it feel doable, but also something my kids would enjoy eating as a bonus. Thank you for posting! I think I’ll try it out for Sunday breakfast. 🩷 Much love from the States!
Thanks Melissa! That would be an amazing start of the day! Breakfast is a great idea!
One question. I saw somewhere in the recipe that it can be cooked in one ramekin — family style. I have three teen sons who are always hungry. I’d likely want to double this. Should I make it in two batches, or can I safely do it all in one go? I’m just not sure about whether it would cook in the 20 minutes allotted for the smaller ramekins, if that makes sense.
Before people judge whether doubling this is necessary, I promise, my sons are active and really do eat that much. 😅
Yes, you can do it if you have a large soufflé dish (see FAQ for options). I haven’t tried to cook it yet. My guess is that it would take longer than 20 minutes. Just wait for that golden top. We found that going by visual was a good indicator for when the soufflé was done.
Ah yes this looks most delicious! I’ve never made souffles, but I do have ramekins somewhere. I’m thinking this cannot be any harder than French macarons. I’m hoping someday chef jB can help us with our french macarons which can be extremely fussy but most delicious! Thanks again
Some things are just scary. Anything with yeast is one and soufflé is another! JB you have made this look easy and doable so I’m going to take a deep breath and give it a go so thank you !
Hi Lisa, please do! Don’t be scared haha! And I want your feedback 🙂
I’m so excited to make this (OK, attempt to make this) that I’m headed out cheese shopping right now! My only issue is that there’s only 2 of us, and the recipe for 2 is 1.5 yolks. I guess I go be weight in this case, do I? Thank you!
Hi Liz, if you half the recipe I would probably use only one yolk. Two will add too much fat and moisture, which can weigh down the structure of the soufflés.
Thanks so much JB, we ha e eggs from our own chickens so will go with one that usually has slightly larger yolks, to even out. Tout ce que vous faites, pour nous et Meals, est apprécié
Just in time for the weekend, thanks, Nagi and JB
Thank you Universa! I need your feedback!