Cheese Souffle Recipe | How to make Cheese Souffle at home | Easy Cheese Souffle | FoodFood

Separate 4 egg yolks and 5 egg whites, ensuring no yolk gets into the whites.

Grate the cheese for flavor, using 1 cup of normal processed cheese.

Prepare the béchamel sauce: melt 2.5 tablespoons of butter in a pan.

Add 3 tablespoons of flour to the melted butter and cook until bubbly and brown, creating a roux.

Pour in 1 cup of milk and whisk until smooth, ensuring no lumps remain.

Add sugar to the béchamel sauce and mix well, then remove from heat.

Whisk the egg whites in a clean bowl with a pinch of salt until soft peaks form.

Once the béchamel is warm (not hot), mix in the egg yolks.

Gently fold the whisked egg whites into the béchamel mixture.

Prepare ramekins by brushing them with butter and coating with grated Parmesan cheese.

Preheat the oven for at least 10 minutes to the right temperature.

Pour the soufflé mixture into the prepared ramekins, creating a ridge on the edge to help it rise evenly.

Bake in the preheated oven for 10 minutes.

Sprinkle paprika powder on top before serving.

Equipment Needed

Spice Level: