Cheese Soufflé (Soufflé au Fromage)
A tall, golden, light cheese soufflé made the easy way, from a ready made cheese sauce, with a creamy centre.
Made with Cheese sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelHard
- Costabout £0.55 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan) and put a baking tray on the middle shelf. Butter a 1.5 litre soufflé dish well, brushing upwards. Dust the inside with half the parmesan.
- 2
Warm your ready made cheese sauce (see the base recipe) in a pan until loose and hot but not boiling. Take off the heat and beat in the 5 egg yolks one at a time, then the mustard and gruyere. Leave to cool for 5 minutes.
- 3
In a clean, grease free bowl whisk the 5 egg whites with the cream of tartar and a pinch of salt until they form stiff peaks that stand up when the whisk is lifted.
4 min - 4
Stir a large spoonful of the whites into the cheese mixture to loosen it. Then fold in the rest in two lots, using a large metal spoon and cutting gently so you keep the air in.
- 5
Pour into the dish, smooth the top and run a thumb around the inside edge. This helps it rise straight. Scatter with the remaining parmesan.
- 6
Bake on the hot tray for 25 to 30 minutes without opening the door until risen, golden and just set with a slight wobble. Serve immediately.
27 min 30 s
Tips
- Any trace of yolk or grease in the whites stops them whipping. Wipe the bowl and whisk with a little lemon juice first.
- Do not open the oven in the first 20 minutes. A sudden draft makes a soufflé sink.
- Serve straight away. A soufflé starts to fall within a few minutes of leaving the oven, which is normal.
Storing and freezing
Best eaten at once. Leftovers can be covered and kept in the fridge for 1 day and eaten cold or reheated as a flat savoury bake, until piping hot.
Questions
Why did my soufflé not rise?
The whites were under whipped, the mixture was folded too hard, or the oven door was opened early. Whisk to stiff peaks and fold gently with a metal spoon.
Can I prepare it in advance?
Yes, partly. Make the yolk and cheese base up to 2 hours ahead, covered at room temperature. Whisk and fold in the whites just before baking.
Can I use cheddar?
Yes. Use a strong mature cheddar or a mix of cheddar and parmesan. Very soft cheeses make the mixture heavy, so avoid them.
More made with cheese sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
