How to Make Cheese Soufflé – Easy 5-Ingredient Recipe
Total time
  • 2 tablespoons unsalted butter (30g)
  • 3 tablespoons all-purpose flour (20g)
  • ¾ cup whole milk, at room temperature (180ml)
  • 2 oz cheese of your choice (60g)
  • Salt, pepper, and/or nutmeg for seasoning
  • 2 eggs
  • Extra butter for brushing the baking dishes
For fondue sauce (optional):
  • ¼ cup heavy cream (60ml)
  • 2 oz cheese of your choice (60g)
  1. 1. First, brush the baking dishes with softened unsalted butter. Brush from bottom upwards. This will make the soufflé to rise evenly. Set aside.
  2. 2. Over medium heat, add 2 tablespoons of unsalted butter in the sauce pan and melt it. Add in 3 tablespoons of all-purpose flour and cook for 1 minute stirring with a wooden spoon. This is white roux.
  3. 3. Remove the pan from the heat, add ¾ cup of whole milk at room temperature, and stir until smooth. Back to the heat stir constantly until it comes to a boil. The sauce should form ribbons. This is béchamel sauce. Remove from the heat.
  4. 4. Add in 2 oz of cheese of your choice: Parmesan, cheddar, Gruyères, etc. Today I used grated Emmental cheese. And stir until cheese is melt and homogeneously combined. And don’t forget to season with salt and freshly ground pepper. This is Mornay sauce. And let cool.
  5. 5. Now separate 2 eggs. Beat the egg whites until peaks form.
  6. 6. And add the egg yolks into the now cooled Mornay sauce: one by one stirring until homogeneously mixed. Now add a whiskful of egg whites into the Mornay sauce and whisk to combine. Then pour all Mornay sauce into egg whites and fold until combined. Spoon the mixture into the prepared dishes.
  7. 7. Bake in the oven preheated to 360 degrees F. (180 C.) for about 35 minutes, or until well risen.
Nutrition Information
Serving size: 2
Recipe by Eugenie Kitchen at