Cheese Soufflé is a French dish made primarily with egg yolks, whipped egg whites, and cheese. Its characteristic is that it “lifts” or “puffs,” while being baked in the oven. The verb “souffler“means “to puff” in French. It is quite fun to watch it puff, and makes for a light, delicious, and fun appetizer, or main course.
I chose to bake my cheese soufflé in 4 individual ramekins for a light appetizer for 4 people. You could also make one big cheese soufflé in a soufflé dish as a main course, with salad on the side.
You will need an electric hand mixer to whip the egg whites.
The recipe I am using is quite easy. You can find it in French here. I made some changes, so as to make it easier to make in the US. Among other things, I converted measurements to US cups.
The cheese traditionally used for cheese soufflé is the French gruyère, but you can use any cheese you like.