Here’s a recipe for making a classic cheese soufflé:


  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 4 large eggs, separated
  • 1 cup grated Gruyère cheese (you can use other cheese as well, such as cheddar or Parmesan)


  1. Preheat the oven to 375°F (190°C).
  2. Butter a 6-cup soufflé dish, and dust it with some grated cheese. Set aside.
  3. In a medium saucepan, melt the butter over medium heat. Add the flour, and whisk constantly for about 2 minutes to create a roux.
  4. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Add the salt, black pepper, and cayenne pepper, if using.
  5. Cook the mixture, whisking constantly, until it thickens and comes to a boil. Reduce the heat to low, and cook for an additional 2-3 minutes, whisking occasionally.
  6. Remove the saucepan from the heat, and stir in the egg yolks one at a time, making sure each yolk is fully incorporated before adding the next.
  7. Add the grated cheese, and stir until it melts and is fully incorporated.
  8. In a separate bowl, beat the egg whites until stiff peaks form.
  9. Gently fold the beaten egg whites into the cheese mixture, using a rubber spatula, until no streaks remain.
  10. Pour the mixture into the prepared soufflé dish, and smooth the surface with a spatula.
  11. Bake the soufflé for 25-30 minutes, or until it is puffed and golden brown on top.
  12. Serve the soufflé immediately, as it will start to deflate as it cools.

Enjoy your delicious cheese soufflé!

Image from Wikipedia