Cheese soufflés

Total time: 55m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 288 Kcal, 13g Protein, 10g Carbohydrates, 22g Fat


  • Egg yolk mixture
  • 40 g white flour
  • 40 g butter
  • 2 dl milk
  • 0.25 tsp salt
  • a little nutmeg
  • 2 fresh egg yolks
  • 100 g Gruyère, coarsely grated
  • Soufflé mixture
  • 2 fresh egg white
  • 2 pinches salt
  • Utensils
  • 4 soufflé dishes (each holding approx. 150 ml), greased and floured, chilled

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  • Preparation

    Place a baking tray on the bottom shelf of the oven. Preheat the oven to 200°C.
  • Egg yolk mixture

    Heat the butter in a small pan. Add the flour, cook while stirring; the flour must not take on any colour. Remove the pan from the heat. Bring the milk to the boil with the nutmeg and salt. Pour through a sieve into the flour, stir to form a thick paste which separates from the base of the pan, allow to cool slightly. Gradually add the egg yolks, stirring until smooth. Stir in the cheese.
  • Soufflé mixture

    Beat the egg whites with the salt until semi-stiff. Beat approx. 1/3 of the egg whites into the egg yolk mixture using a whisk, then carefully fold in the rest using a rubber spatula. Transfer to the prepared dishes. Place the dishes on the hot tray in the oven.
  • To bake

    Approx. 25 mins. in the preheated oven. Do not open the oven, otherwise the soufflés will collapse. Remove from the oven, serve immediately.
  • Serve with:

    Leaf salad.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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