Last updated on February 17th, 2019
This is what the angels eat for weeknight dinners in heaven. I say “weeknight,” because a cheese soufflé is actually EASY to make! And ooh la-la, just wait until you taste the golden crust and soft, creamy interior. Here’s the video and printable recipe:
Thanks for watching. I hope you’ll give this fail-proof main course a try!
Note: You can prepare the soufflé ahead of time. Just cover the unbaked soufflé with a plate, and let it sit at room temperature for up to one hour. Then bake it off 40 minutes before serving time.
Another note: I heated my milk in the microwave simply to save time. You, of course, can heat the milk directly in a saucepan.
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xKevin
Here’s the printable:
I've tested myriad soufflé recipes, and this gluten-free version is my undeniable favorite. Furthermore, it's an EASY soufflé to make.
Ingredients
- 2 tablespoons softened butter, and 2 tablespoons finely-grated Parmesan cheese
- 3 1/2 tablespoons cornstarch
- 1 1/2 cups whole milk
- 3 tablespoons butter (plus more for greasing the baking dish)
- 1 generous teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Grinds of black pepper
- 6 ounces Swiss cheese, shredded
- 6 large eggs at room temperature
- A generous 1/4 teaspoon cream of tartar
Instructions
- Preliminaries -- Adjust oven rack to the lower third position; heat oven to 375°F. Thoroughly butter the bottom and sides of a 2 - 2 1/2-quart souffle dish or charlotte mold. Add the Parmesan cheese to the dish, and then swirl the dish to coat the bottom and sides. Set aside.
- Making the white sauce -- In a small bowl or custard cup, mix the cornstarch with just enough of the milk to form a smooth paste. Put the remaining milk and the 3 tablespoons of butter in a heavy saucepan, and heat them, over a medium flame, until the butter melts and milk begins to boil. Add the cornstarch solution, and whisk constantly and vigorously until the milk thickens -- about 15 seconds. Off heat, stir in the mustard, nutmeg, salt, and pepper. Then add the Swiss cheese, and stir constantly until the cheese melts -- about 30 seconds.
- The eggs -- While the white sauce cools slightly, separate the eggs, putting the whites in the bowl of an electric mixer, and the yolks in a small bowl. One or two at a time, beat the yolks into the white sauce. Then beat the whites at medium-low speed. When the whites begin to foam, add the cream of tartar. At high speed, beat the whites until they form soft peaks.
- Assembling and baking the souffle -- Scoop up about 1/4th of the egg whites, and roughly stir them into the white sauce to lighten it. Then pour the white sauce into the remaining egg whites, and fold them together with a spatula. Fold gently to avoid deflating the egg whites. Pour the souffle mixture into the prepared baking dish, put the dish on a baking sheet, and bake until the souffle puffs and turns golden -- 35-40 minutes. Serve immediately.
Mary W says
This looks delicious and easy! Can’t wait to try but I have to get some good swiss first.
Betty in Arlington says
Kevin,
It’s gluten free and it’s for me! What a great post-Christmas pot luck to make next Sunday!
Thank you
Sunni says
I’ve made souffle’ before but without the special souffle’ dish the presentation is lacking. The nutmeg sounds interesting. To be honest…that is the 1st time I saw nutmeg that wasn’t in a can. The flavour must be wonderful!
Joy Windle says
This looks truly yum-worthy!
What size souffle dish do you use?
Kevin Lee Jacobs says
Hi Joy – I used my 8-cup Charlotte mold for this recipe.
Lise says
This looks wonderful, if it weren’t for going out tonight I would definitely make it for this evening! Am going to get the Swiss cheese and a new container of tartar and make it for one evening this week!!!! Thank you so much Kevin! It’s another great presentation from you!!!!
Ellen says
Hello –
I’ve always been curious – how do you serve the soufflé? Do you just scoop it out with a spoon?
Thanks for the video!
John says
I’m going to order a Charlotte pan right now! I also want to make that mouse dessert.
Justine M says
Would love to see how you demold it or cut it for serving. Oh darn! You’ll have to make it again and post another photo for posterity! (you’re welcome!).
Happy new year Kevin!
Grani Frani says
I am presently on a keto diet so cornstarch is out. Do you think almond flour could be used instead?
Hope the new year treats you very well.
Mickey says
Thank you Kevin, and Happy New Year. What other kinds of cheese may I use and would a ***cheesecake pull apart the sides*** type pan work?
Mickey
Kevin Lee Jacobs says
Hi Mickey – I would not use a springform (cheesecake) pan for a souffle. For a dramatic puff, use any 2-quart baking dish equipped with straight (or fairly-straight) sides. As for cheeses, the shred-able types seem to work best: Swiss, Cheddar, and Jarlsberg to name just three!
Stan G. says
Hi Kevin,
You again have inspired me to go back to the kitchen. This will be perfect for my next dominoes party. Folks will go crazy. Two questions. How far ahead do you recommend making the batter before it goes in the oven? Please describe how you serve it. I have had small dessert soufflets in restaurants but that was a different ballgame.
Kevin Lee Jacobs says
Hi Grani Frani – You’ll find lots of keto diet-friendly recipes on this website. Just type “keto” into the search box located at the top of this page.
Hi Justine M and Stan G. – To serve the souffle the “French” way, hold two spoons back-to-back, and break an opening in the souffle crust. Then scoop out big, fluffy portions of the souffle. Enjoy while steaming hot! (Stan G. – Ideally, the souffle should be made/assembled just before it goes into the oven. Otherwise, the souffle can sit, covered, for not more than one hour before it goes into the oven.)
Tiffany George says
That looks delicious! My husband used to make a cheese soufflé but it always sank in the middle which would leave his pride deflated also (poor thing). I’m anxious to give this recipe a try. Is it the cream of tartar that keeps it from deflating immediately?
Kevin Lee Jacobs says
Hi Tiffany George – You are correct. Cream of tartar “stabilizes” the whites so they don’t collapse quickly. Enjoy the souffle!
Janice says
Hi, Kevin: I made your souffle as instructed and it was wonderful! The parm dusted sides made a “crust” that was delicious which only I, the cook, had access to, so you can bet I’ll be regularly rotating this lovely dish through the menu line-up. Thanks for the great recipe!
Kevin Lee Jacobs says
Hi Janice – I’m so glad you tried — and liked — this souffle!
Susan Eastman says
I’ve always been overwhelmed by just the thought of making a soufflé! Now, I’ve ordered a Charlotte pan and plan to try one. Your video makes it seem POSSIBLE! Thanks so much! By the way, you seem to favor Swiss cheese rather than Gruyere (i.e., in your crepes and in this soufflé). Any particular reason? Merci!
Susan