Cheese Soufflé / Soufflé au Comte

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Last time I tried my first soufflé, I was in my 20s and I remember I loved it. So why not try it again … many years later 🙂
The word soufflé comes from the french verb: souffler which means “to blow up” or more loosely “puff up”. And for me, the soufflé is a very french dish/starter that we don’t see that often on the menu of French restaurant nowadays due to soufflés’ tendency to collapse quickly upon removal from the oven. So here I was, warning everyone that once I will call for Dinner time, they all better be at the table because the soufflé does not wait … By the way, you can do soufflé with almost anything: salmon soufflé, roquefort soufflé, chocolate soufflé, strawberry soufflé … etc 

Ingredients: for about 5 ramekins

– 80g (3 ounces) of grated cheese like Gruyere, Emmental or Comte
– 15g (1 tbsp) of unsalted  butter
– 15g (2 tbsp) of all purpose flour
– 140ml (1/2 cup) of semi skimmed milk
– 2 eggs
– 1/2 tsp of nutmeg
– salt, pepper


  1. Preheat the oven to 180 degrees C (350 degrees F) & butter and flour your small ramekins. It is important to well butter and flour your ramekins because it will allow your soufflé to puff up nicely.
  2. In a pan, melt the butter under medium/high heat
  3. Once the butter is all melted and start making small bubbles, add the flour and keep on stirring for about 1 minute.
  4. Pour the milk in the pan and continue whisking until the sauce start making bubble. Let it boil for about 30seconds and remove from the heat.
  5. Add salt (not too much as cheese is already quite salty usually), pepper and the nutmeg
  6. In a big bowl, separate the egg white from the yolks
  7. Add the yolks and the grated cheese into the warm white sauce called Sauce Mornay  (the Sauce Mornay shouldn’t be too hot so it won’t cook the yolks)
  8. In the big bowl, beat the 2 egg white.
  9. Delicately and gradually, add the white eggs to the sauce Mornay until well incorporated.
  10. Pour the mix into your ramekins till 2/3 full.
  11. Put in the preheated oven for 20 minutes. DO NOT OPEN the door of the oven when the soufflés are cooking or they will immediately collapse.
  12. Serve immediately to your guests as the soufflés never wait !

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