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Parmesan and Gruyère Cheese Soufflé

These Parmesan and Gruyère soufflés are ethereally light and airy. Perfect for a showstopping brunch.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 to 10 servings
Calories: 177 kcal
Course: Appetizer
Cuisine: French

Ingredients

  • 3 tablespoons butter plus melted butter for the baking dish(es)
  • 2 1/2 tablespoons flour
  • 1 1/4 cups milk
  • 4 cage-free, organic eggs
  • 1/2 cup finely grated Gruyère cheese
  • 1 cup finely grated parmesan plus more for the baking dish(es)
  • Pinch Salt and freshly ground pepper
  • Pinch cayenne pepper
  • Pinch freshly grated nutmeg

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F (200°C) and place a baking sheet in it to warm. Brush the soufflé dish(es) evenly with the melted butter, and if you like, sprinkle with a little freshly grated Parmesan.
  2. Melt the butter in a heavy saucepan over a lowish heat. Stir in the flour, and cook, stirring constantly, over a gentle heat for 1 to 2 minutes. Take off the heat and gradually whisk in the milk. Then return the pan to the heat and whisk until it comes to a boil. Cover and simmer gently for 3 to 4 minutes. Remove from the heat.
  3. Separate the eggs. Place the whites in a large bowl, making sure it is spotlessly clean and dry. Then whisk the yolks, one by one, into the white sauce. Add both cheeses and season with salt, pepper, cayenne, and a little freshly grated nutmeg. It should taste hugely, overly seasoned at this point because the egg whites will dull the seasoning later. Stir over a gentle heat for just a few seconds until the cheese melts. Remove from the heat.
  4. Using clean beaters, beat the egg whites with a little pinch of salt, slowly at first and then faster, until they are light and voluminous and hold a stiff peak when you lift up the beaters. Gently stir a few tablespoons of whipped whites into the cheese mixture to lighten it, and then carefully fold in the rest of the whites with a spatula.
  5. Using a light touch, scrape or spoon the mixture into the prepared soufflé dish(es). If using individual dishes, bear in mind if you fill them three-quarters full, you will get about 10 soufflés, but if you fill the dishes to the top, you will have about 8 soufflés. (The soufflé(s) can covered in plastic wrap and frozen at this point. Simply add a few more minutes to the baking time.)
  6. Bake in the oven for 8 to 9 minutes for individual soufflés, 20 to 25 minutes for the large one. For the large soufflé, you will need to reduce the temperature to 350°F (175°C) after 15 minutes. Serve immediately.

Nutrition Information

Serving 1portion Calories 177kcal (9%) Carbohydrates 4g (1%) Protein 11g (22%) Fat 13g (20%) Saturated Fat 7g (35%) Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 113mg (38%) Sodium 305mg (13%) Fiber 0.1g (0%) Sugar 2g (4%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 177

% Daily Value*

Serving 1portion
Calories 177kcal 9%
Carbohydrates 4g 1%
Protein 11g 22%
Fat 13g 20%
Saturated Fat 7g 35%
Monounsaturated Fat 4g 20%
Trans Fat 0.2g 10%
Cholesterol 113mg 38%
Sodium 305mg 13%
Fiber 0.1g 0%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.