Souffle au Fromage, Classic Cheese Souffle
A tall golden puff of nutty cheese, light as air in the middle, built on a ready made bechamel.
Made with White bechamel sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelHard
- Costabout £0.47 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
Make the bechamel first (see the base recipe). Heat the oven to 200°C (180°C fan) with a tray inside. Butter a 1.5 litre soufflé dish and dust with the finely grated cheese. Chill.
- 2
Warm the bechamel gently until just hot. Remove from the heat and beat in the 5 yolks one at a time, then the mustard, nutmeg and gruyere style cheese. Season. Cool for 5 minutes.
- 3
In a clean, dry bowl, whisk the 5 egg whites to stiff peaks.
4 min - 4
Stir a quarter of the whites into the sauce to loosen it, then fold in the rest gently with a large metal spoon. Do not stir.
- 5
Pour into the dish and run a thumb around the inside rim to help it rise straight.
- 6
Put on the hot tray, turn the oven down to 190°C (170°C fan) and bake for 25 to 30 minutes until well risen and golden with a slight wobble. Serve immediately.
27 min 30 s
Tips
- Egg whites will not whip if there is any trace of fat or yolk. Use a clean glass or metal bowl.
- Fold gently and quickly: air in the whites is what makes the souffle rise.
- Do not open the oven door for the first 20 minutes. Serve straight away as it begins to fall.
Storing and freezing
Best eaten straight away. A souffle cannot be reheated well, though the unbaked mixture can be held for 30 minutes at room temperature.
Questions
Why did my souffle not rise?
Usually the whites were under whipped, over folded, or the oven was too cool or opened too early. Whisk to stiff peaks and fold briefly.
Can I make it ahead?
You can make the sauce base up to 1 day ahead, then add the whites and bake just before serving.
What cheese is best?
Gruyere, comte or mature cheddar all work. Choose a vegetarian version if needed.
More made with white bechamel 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.
