How to Make Great Cheese Soufflé! It's Really Easy!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is a cost-effective option.

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is more economical.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a zero-calorie sweetener, while honey can be cheaper depending on the market.

Preheat the oven to 325°F (163°C).

Prepare a convection oven if available for even baking.

Separate 3 egg whites and 3 egg yolks, letting them sit at room temperature for about 20 minutes.

Melt 1/4 cup butter in a medium saucepan over medium heat.

Whisk in 1/4 cup all-purpose flour until smooth.

Gradually add 1 cup whole milk while stirring until the mixture thickens, about 1-2 minutes.

Add 1/2 teaspoon salt and 1 tablespoon mustard, stirring until combined.

Add 1/4 cup shredded parmesan cheese, mixing until smooth, then add 1/4 cup shredded munster cheese and 1/4 cup shredded smoked gouda, stirring until melted and smooth.

Stir in the herb mixture until evenly combined.

Transfer the cheese mixture to a large mixing bowl and let it cool to room temperature for about 20 minutes.

Beat the egg yolks until thick and lemon-colored, then mix a third of the cheese mixture into the yolks.

Combine the yolk mixture back into the remaining cheese mixture until well mixed.

Clean the mixing bowl and whisk thoroughly before adding the egg whites.

Whisk the egg whites on high until stiff peaks form but not dry.

Gently fold the egg whites into the cheese mixture in batches, preserving air bubbles.

Pour the final mixture into prepared ramekins and bake until puffed and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens