Cheese soufflé

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serves 4

  • 1 soufflé dish of 1.5 L capacity, approx. 20 cm Ø
  • butter for the bottom of the dish

bechamel sauce:

  • 300 mL of milk
  • 50 g of butter, cut into pieces
  • 50 g of flour
  • 1/2 a tsp of salt
  • pepper from a mill
  • a little nutmeg

soufflé mixture:

  • 150 g of freshly grated Gruyère
  • 4 egg yolks
  • 4 egg whites, beaten with a 1/4 tsp of baking powder

Recipe source

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  1. 1 For the béchamel sauce: whisk together the milk, butter and flour in a stainless steel pan and bring to the boil on a medium heat, stirring all the time. On a low heat, reduce to a thick sauce for a further 5-10 mins. and season.
  2. 2 For the soufflé: mix the cheese into the hot sauce and allow to cool a little. Mix in the egg yolk. Carefully mix in the beaten egg white in two halves and then immediately transfer the mixture into the soufflé dish .
  3. 3 Bake for 35-45 mins. in the lower half of the oven, preheated to 200°C. Serve immediately.

Cheese in this recipe