Cheese Souffle

Making a perfect souffle is not as difficult as it may seem, if you follow these simple instructions!


Butter 40 Gram
Milk 1 Cup (16 tbs)
Emmental cheese 200 Gram
Nutmeg 1 Pinch
Eggs 3 Medium
Flour 80 Gram
Parmesan cheese 100 Gram
Salt and pepper To Taste



1. Prepare the ramekins first, brush your ramekins with butter and dust with breadcrumbs. Then cut strips of parchment paper, about 3 inches (7-8 cm) wide, wrap around the outside of the ramekins and tie with kitchen string: this collar will keep it from spilling over the sides during baking.

2. Preheat oven at 320°F (160°C)


3.Prepare the béchamel sauce: melt the butter in a small saucepan, then sift in the flour, stir to blend well, and add the milk.

4. Cook until thickened, and then add salt and nutmeg to taste while the béchamel sauce is still hot, stir in the grated Parmesan and Emmental cheese, followed by the egg yolks and the white pepper, if you like. Allow the mixture to cool at room temperature.

5. When the mixture is ready, beat the egg whites until stiff, salt to taste if needed, and then gently fold them in.

6. Spoon the mixture into the ramekins about 2/3 full and bake in a static preheated oven for about 35 minutes

7. When the souffles are cooked, allow to rest in the oven for 2-3 minutes. serve immediately, or they will collapse.


8. Serve immediately, or they will collapse. The cheese souffle makes for a delicious appetizer and can be accompanied with a fresh salad with arugula, apples, pears, or grapes, which are classic accompaniments to cheese.


If possible, use only the bottom heating element otherwise, place the baking sheet on the lowest oven rack.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 501Calories from Fat 300

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 612 mg25.5%

Total Carbohydrates 21 g7%

Dietary Fiber %

Sugars 3 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet