Cheese Souffle | How To Make Cheese Souffle | Classic Cheese Souffle Recipe | Nick Saraf's Foodlog

Brush the ramekins with melted butter and coat with flour.

Chill the prepared ramekins in the fridge until ready to use.

In a pan on medium to high heat, melt 50 g of butter.

Add 50 g of flour to the melted butter and whisk to form a roux.

Gradually add 500 mL of cold milk to the roux while whisking continuously until the sauce thickens.

Remove the sauce from heat and add salt, crushed black pepper, powdered nutmeg, ginger powder, garlic powder, and paprika, whisking to combine.

While the sauce is still warm, add 8 egg yolks and whisk immediately.

Incorporate 300-400 g of grated Gruyere cheese into the sauce, whisking until melted. If necessary, return to low heat for a minute to help melt the cheese completely.

Pour the cheese sauce into a glass bowl and let it cool completely.

Whip 8 egg whites to form a stiff meringue.

Fold one third of the meringue into the cooled cheese sauce to lighten it, then gently fold in the remaining meringue in batches.

Pour the mixture into the prepared ramekins, filling them to the top and smoothing the surface with a palette knife.

Clean the sides of the ramekin and run a finger around the edge to prevent sticking.

Bake in the oven at 200°C for 18 to 20 minutes.

Equipment Needed

Spice Level: