Cheese Soufflé (Easy)

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.

cheese soufflé



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.

Print Recipe
Cheese Souf­flé (Easy)
cheese soufflé
Course Appe­tiz­er
Prep Time 15 min­utes
Cook Time 30 min­utes
Course Appe­tiz­er
Prep Time 15 min­utes
Cook Time 30 min­utes
cheese soufflé
  1. Pre­heat oven to 350 degrees Fahren­heit. Sea­son the milk with pep­per, and warm it up (you can do so in the microwave.)
  2. In a pot on the stove, melt the but­ter. Take it off the stove, and add the flour. Mix off the stove.
    butter and flour mix for cheese soufflé
  3. Add the warm milk. Put the pot back on the stove, and warm the mix­ture while mix­ing the whole time for about 1–2 min­utes, until you get a creamy mix­ture (see pic­ture).
    creamy mixture for cheese soufflé
  4. Take the pot off the stove, Off the stove, add the egg yolks 2 by 2. Mix well. Add the shred­ded cheese, and mix again.
    cheesy mixture for soufflé
  5. Whip the egg whites. To do so, put a pinch of salt in the egg whites and beat the egg whites, always in the same direc­tion, using an elec­tric hand mix­er, first on low speed and then on high­er speed (see pic­ture for result). Gen­tly and pro­gres­sive­ly, add the whipped eggs to your cheese mix­ture. You do not want to break your whipped egg whites, so mix very gen­tly.
    whipped egg whites
  6. Pour the mix­ture into indi­vid­ual ramekins (or a souf­flé dish).
    cheese soufflé prior to baking
  7. Bake in oven for 30 min­utes. Make sure you do not open the oven before it is ready, as this will inter­rupt the puff­ing process. Eat imme­di­ate­ly. Enjoy!
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Bon Appétit!

French Mom


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Recipe Name
Easy Cheese Souf­flé
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