Easiest Ever Cheese Souffle

If you like cheese soufflé I urge you to give this recipe a try. It’s so cheesy and sublime. What makes it even more extraordinary is unlike the classic soufflé preparation that requires the eggs to be separated, this version, courtesy of Jacques Pepin, uses whole eggs and can be made in advance and baked whenever you’d like to serve it. Gasp! You read that correctly. A soufflé that isn’t finicky but tastes airy and luscious. 

The original recipe serves 5 and is served in a 3 cup gratin. I don’t have a 3 cup gratin or enough people to serve a larger portion so here’s a scaled recipe for 2. 

This will be on rotation and be served to guests because it’s impressive and restaurant worthy. For maximum points from your guests, have them watch you pull it from the oven so they can see it lofty and pillowy from the oven. Even though it collapses like any soufflé would, the full on cheese goodness is still there. 

Full size recipe follows recipe below  

RECIPE

Serves 2

Per serving: 387 cals/29F/30C/30P

2tbs (28g) unsalted butter + more for buttering a 4, 4 oz ramekins

2 tbs (15g) all purpose flour

2/3cup cold whole milk

1/4 tsp salt

1/4 tsp freshly ground black pepper 

2 eggs (106g) large eggs

2oz Swiss cheese

3/4tbs minced fresh chives

• Preheat oven to 400 degrees F. Adjust racks so you have a rack in center of oven.
• Butter a 2 cup gratin dish or 4, 4 oz ramekins and set aside.
• Melt butter in a saucepan, add flour and mix it in well with a whisk. Cook for 10 seconds, add milk all at once and whisk in. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 mins. The roux is done when it’s thick and smooth. Remove from the heat. Stir in salt and pepper. 
• Allow to cool for about 10 mins. 
• Meanwhile, break the eggs into a bowl and beat well with a fork. Add the eggs, cheese and chives to the cooled sauce and mix well to combine. Pour into buttered dish and cook immediately or refrigerate until ready to cook. 
• Bake. For 22-25 mins if using ramekins or until soufflé is puffy and well browned on top. If you’d like the soufflé to be inflated, serve immediately. 

Full Recipe here.