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Cheese Soufflé

Name: Cheese Soufflé
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 6 (estimated)
Ingredients: 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish; 6 tablespoons all-purpose flour; 2 cups cold whole milk; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 5 extra-large eggs; 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces); 3 tablespoons minced fresh chives

A traditional French cheese soufflé that is both elegant and flavorful, featuring a creamy white sauce, grated Swiss cheese, and chopped chives, baked until golden and puffed.

Recipe by Home Cooking with Jacques Pépin

From YouTube · Dec 21, 2020

Watch on YouTube

A traditional French cheese soufflé that is both elegant and flavorful, featuring a creamy white sauce, grated Swiss cheese, and chopped chives, baked until golden and puffed.

15 min, estimated

Prep time

32 min, estimated

Cook time

57 min, estimated

Total time

6 (estimated)

Yield

Ingredients

8 ingredients

Adjust servings

Servings: 63 to 12

Ingredients and nutrition update together

Per serving330 kcal

Fat: 22g
Carbs: 20g
Protein: 15g

Whole recipe (6 servings): 1980 kcal

6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
6 tablespoons all-purpose flour
2 cups cold whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs
2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
3 tablespoons minced fresh chives

Method

10 steps

Butter a 6-cup gratin dish, and set it aside.
Melt the butter in a saucepan over medium heat, then add the flour, and whisk until well combined.
Cook for about 10 seconds, then add the cold milk in one stroke, whisking constantly to prevent lumps.
Continue stirring until the mixture thickens and comes to a strong boil, about 2 minutes, until smooth and thick.
Remove from heat, and stir in the salt and pepper.
Allow the white sauce to cool for about 10 minutes.
Meanwhile, crack the eggs into a bowl and beat well with a fork.
Add the eggs, grated cheese, and minced chives to the cooled sauce, and mix thoroughly to combine.
Pour the mixture into the prepared gratin dish and bake immediately, or set aside until ready to bake.
Bake for, or until the soufflé is puffed and golden brown on top.

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