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Recipes around the World
The soufflé's reputation for catastrophic failure is partly earned and partly myth: it will fall if you open the oven door mid-bake, slam the oven shut, or take it out two minutes early — but these are avoidable errors, not acts of fate. The structure is simple: a flavored base (béchamel for savory, pastry cream for sweet) folded with stiff egg whites whose air bubbles expand in the heat and push the mixture above the rim of the dish. Cheese soufflé — Gruyère or Comté — is the savory classic: golden, trembling, collapsing slowly as you serve it. Chocolate soufflé is the dessert showpiece, still liquid at the center when you break it open at the table. The French rule is unambiguous: the guests wait for the soufflé; the soufflé does not wait for the guests.
Preheat your oven to 375°F (190°C).
Grease a 1.5-quart soufflé dish or individual ramekins with butter and dust with flour, tapping out any excess.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1 minute to form a roux.
Gradually whisk in the milk until smooth and thickened, about 3-4 minutes. Remove from heat.
Stir in the salt, pepper, and nutmeg.
Beat the egg yolks in a small bowl, then gradually whisk them into the milk mixture.
Stir in the grated Gruyère cheese until melted and well combined.
In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually increase the speed to high and beat until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it.
Carefully fold in the remaining egg whites until just combined. Do not overmix.
Pour the soufflé mixture into the prepared dish or ramekins, filling them about three-quarters full.
If desired, sprinkle extra grated cheese on top.
Place the soufflé dish or ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes for a large soufflé or 15-20 minutes for individual ramekins, until puffed and golden brown. Do not open the oven door during baking.
Serve the soufflé immediately while it is still puffed and airy.
Oven-risen egg-white dish: savory (cheese — Gruyère or Comté) or sweet (chocolate); collapses quickly after baking. The structure is egg whites folded into a flavored base (béchamel or pastry cream) whose air bubbles expand in the heat.
Classical French cuisine; first formal recipes appeared in the 18th century. The name means "puffed up" and reflects the moment the egg whites push the mixture above the rim of the dish.
Stiffly beaten egg whites, flavored base (béchamel for savory soufflé, pastry cream for chocolate), butter, flour, and cheese (Gruyère or Comté for savory versions).
Do not open the oven door during baking. Butter and flour the dish generously so the soufflé rises straight up the sides. Fold the egg whites gently to preserve the air bubbles.
Savory soufflé: green salad and white Burgundy wine. Chocolate soufflé: crème anglaise poured into the broken center at the table so the interior remains liquid and warm.