Table of Contents

Old Fashioned Cheese Souffle

The aroma of a cheese souffle baking always transports me back to my grandmother’s kitchen. I remember standing on a wobbly stool, mesmerized as she folded beaten egg whites into the cheesy base, her hands moving with the grace of a seasoned artist. The anticipation was almost unbearable, and the first bite, that ethereal, cheesy cloud, was always worth the wait. This isn’t just a recipe; it’s a taste of home, a warm hug in a dish.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-6
Yield: 1 Souffle
Dietary Type: Vegetarian

Ingredients

1⁄4 cup flour
1⁄4 cup butter
2 cups milk
1 cup cheddar cheese, grated
1 tablespoon mustard
Salt and pepper, to taste
3 large eggs, separated
4 slices bread, buttered with butter

Equipment Needed

Medium saucepan
Whisk
Electric mixer or whisk
Casserole dish

Instructions

Preheat your oven to 350°F (175°C). Ensure the oven rack is positioned in the center for even baking.
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and cook for one minute, stirring constantly. This process, called a roux, is essential for thickening the sauce and eliminating any raw flour taste. Be careful not to burn the butter.
Gradually add the milk to the roux, whisking continuously to prevent lumps from forming. This is a crucial step; patience and thorough whisking are key to a smooth sauce. If lumps do appear, you can try whisking more vigorously or using an immersion blender to smooth them out.
Continue cooking the sauce, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
Remove the saucepan from the heat and stir in the grated cheddar cheese, mustard, salt, and pepper. Adjust the seasoning to your preference. Remember that the flavor will intensify slightly as the souffle bakes.
In a separate bowl, lightly beat the egg yolks. Gradually whisk a small amount of the hot cheese sauce into the egg yolks to temper them, preventing them from scrambling when added to the hot sauce. Then, pour the tempered egg yolks into the cheese sauce and stir until well combined.
Remove from heat and cool slightly.
In a clean, dry bowl, beat the egg whites with an electric mixer (or whisk vigorously by hand) until stiff peaks form. The egg whites should be firm enough to hold their shape but not dry. This step is critical for achieving a light and airy souffle.
Gently fold one-third of the beaten egg whites into the cheese sauce to lighten it. Then, carefully fold in the remaining egg whites, being careful not to deflate them. The mixture should be light and airy.
Line the bottom of a casserole dish with the buttered bread slices, buttered side up. This creates a base for the souffle and adds a delightful buttery flavor.
Pour the cheese souffle mixture over the bread slices in the casserole dish.
Bake in the preheated oven for 20 minutes, or until the souffle is puffed and golden brown. The souffle should be firm to the touch but still slightly wobbly in the center.
Serve immediately, as souffles tend to deflate quickly.

Expert Tips & Tricks

Don’t overmix the egg whites: Overmixing can cause them to deflate, resulting in a flat souffle. Gently fold them in until just combined.
Use room temperature eggs: Room temperature eggs whip up better and create a more stable meringue.
Grease your casserole dish well: This will help the souffle rise evenly.
Don’t open the oven door during baking: This can cause the souffle to collapse.
Add a pinch of cream of tartar to the egg whites: This will help stabilize them and create a more voluminous meringue.
Make-ahead tip: You can prepare the cheese sauce up to a day in advance. Store it in the refrigerator and bring it to room temperature before folding in the egg whites and baking.

Serving & Storage Suggestions

Serve the cheese souffle immediately after baking while it’s still puffed and golden brown. It’s a delicious dish on its own, or you can serve it with a simple green salad.

Leftover souffle can be stored in the refrigerator for up to 2 days. However, it will deflate and lose its airy texture. To reheat, gently warm it in a low oven (250°F/120°C) for about 10-15 minutes, or until heated through. Reheating in a microwave is not recommended as it can make the souffle rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	446 kcal	22%
Total Fat	30g	46%
Saturated Fat	17g	85%
Cholesterol	236mg	79%
Sodium	582mg	24%
Total Carbohydrate	25g	8%
Dietary Fiber	1g	4%
Sugars	2g	4%
Protein	19g	38%

Variations & Substitutions

Different Cheeses: Experiment with different types of cheese, such as Gruyere, Swiss, or Parmesan, for a unique flavor.
Herbs and Spices: Add fresh herbs, such as chives, parsley, or thyme, to the cheese sauce for added flavor. A pinch of nutmeg also complements the cheese.
Vegetables: Incorporate cooked vegetables, such as spinach, mushrooms, or asparagus, into the souffle for a heartier dish.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
Dairy-Free: This recipe is difficult to make dairy free and still maintain the soufflé’s texture. Consider alternative baked egg recipes instead.

FAQs (Frequently Asked Questions)

Q: Why did my souffle collapse?
A: Souffles can collapse for several reasons, including opening the oven door during baking, underbeating the egg whites, or overbaking.

Q: Can I prepare the souffle ahead of time?
A: You can prepare the cheese sauce ahead of time and store it in the refrigerator. However, it’s best to fold in the egg whites and bake the souffle just before serving.

Q: How do I know when the souffle is done?
A: The souffle is done when it’s puffed and golden brown, and a toothpick inserted into the center comes out clean.

Q: What if my egg whites won’t whip into stiff peaks?
A: Make sure your bowl and whisk are clean and dry. Even a small amount of fat or oil can prevent the egg whites from whipping properly. Also, avoid getting any egg yolk in the egg whites.

Q: Can I use pre-shredded cheese?
A: Freshly grated cheese melts more smoothly and evenly than pre-shredded cheese, which often contains cellulose to prevent clumping. For best results, grate your own cheese.

Final Thoughts

This old-fashioned cheese souffle is a testament to the simple pleasures of home cooking. Its delicate texture and rich, cheesy flavor make it a truly special dish, perfect for a cozy brunch or a comforting dinner. I urge you to give this recipe a try and experience the magic of a perfectly risen souffle. Don’t be intimidated; with a little patience and attention to detail, you can create a culinary masterpiece that will impress your friends and family. I would love to hear about your experience and any creative variations you might try. Perhaps a glass of crisp white wine alongside? Enjoy!

Old Fashioned Cheese Souffle Recipe