Daniel Gritzer's Savory Cheese Soufflé

link to original recipe

Dinner July 2, 2025

Note: Good use of egg whites when you've used the yolks for baking.

Ingredients:

3 tablespoons (45 g) Unsalted Butter, plus more for greasing the dish

3½ tablespoons (28g) All-Purpose Flour, plus more for dusting the dish

1 cup Whole Milk

Kosher Salt Freshly Ground Black Pepper

1 teaspoon Dijon Mustard (optional)

1 pinch Cayenne Pepper or two dashes Hot Sauce (optional)

4 large Egg Yolks

5 large, cold Egg Whites

½ teaspoon Cream of Tartar

3oz (85g) freshly grated Gruyère, or other semi-firm cheese, such as Cheddar

Directions:

Preheat oven to 400°F (200°C) for a more browned soufflé with a slightly looser center or 375°F (190°C) for a more gently cooked soufflé that sets all the way through. Set oven rack in lowest position.

Grease interior of a 48-ounce ramekin (9-inch springform pan) with softened butter. Add some flour, rotating ramekin all around so flour sticks to every part of buttered surface; add more flour if you don't have enough or discard any excess. Wipe rim of soufflé dish and transfer prepared ramekin to the refrigerator until ready to use.

In a small saucepan, melt 3 tablespoons butter over medium-high heat (do not allow it to brown). Add flour and whisk to form paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute.

Whisking constantly, add milk in thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain a lump-free texture. Sauce will initially become very thick, then get thin once all the milk is added.

Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring and scraping the sides and bottom of pan, until sauce is nicely thickened. Season generously with salt and pepper. Transfer béchamel sauce to a large heatproof mixing bowl and allow to cool slightly.

Whisk Dijon mustard and cayenne or hot sauce (if using) into béchamel. Then, while whisking constantly, work in egg yolks one at a time until thoroughly blended. Set soufflé base aside.

In a large mixing bowl, using a French whisk, electric hand blender, or stand mixer fitted with whisk attachment, combine egg whites with cream of tartar (if using) and beat until firm, glossy peaks form.

Add a third of beaten egg whites to béchamel base and stir well until whites are thoroughly combined and soufflé base has a looser consistency. Mix in Gruyère. Using a silicone spatula, gently fold remaining beaten egg whites into soufflé base until just combined.

Remove soufflé dish from refrigerator and set on rimmed baking sheet. Scrape soufflé batter into prepared baking dish, filling it up to the inner ridge, not to the top (discard any excess). If desired, using an offset or other spatula, gently smooth and level surface of the soufflé batter.

Transfer soufflé to oven and bake until well risen and nicely browned on top, about 30 minutes at 400°F (200°C) for less set and 35 minutes at 400°F for more set, and 35-40 minutes at 375°F (190°C) for fully set.

Immediately transfer soufflé to table and serve before it deflates too much, scooping out portions onto each diner's plate.

Final Notes:

I forgot to add the egg yolks, but it still tasted great. It did collapse after removing from the oven, I have no idea if the yolks would have helped keep that from happening, but my guess is no.

We both think this is better than the grits soufflé, but does seem to be more delicate. While this recipe was not too difficult, the grits soufflé is probably a better introduction to making soufflés.

Slightly deflated soufflé

Inside the soufflé