Cheese Soufflé

The souffle can be made up to 3 hours in advance, and stored in the refrigerator.  Remove from refrigerator 20 minutes before baking.

Serves: 6

Prep time: one hour


  • Preheat oven to 475 degrees
  • ½ cup butter
  • ½ cup sifted flour
  • 1 ½ teaspoons salt
  • pinch of paprika
  • 2 cups milk
  • 8 ounces cheddar cheese, shredded
  • 8 eggs
  • optional: aluminum foil for soufflé collar



  1. Melt butter in a large saucepan over low heat.  Add in flour, salt, and paprika and mix well.
  2. Slowly stir in milk and keep stirring until sauce thickens.  Add cheese and stir until melted.  Remove from heat
  3. Beat 8 egg yolks until well mixed and gradually pour into cheese mixture, stirring constantly.
  4. Beat 8 egg whites until stiff and fold gently into cheese mixture.  Turn mixture into a 10-inch soufflé dish.  To create a crown around the top of the soufflé, run a knife around the edge of the soufflé, about one inch from the rim of the soufflé dish, making a small indentation all around.IMG_1164IMG_1165
  5. Bake 10 minutes at 475 degrees, then reduce heat to 400 degrees and bake for 25 minutes.
  6. Optional: I fold a collar of foil and place it around the outside of the soufflé.  It seems to keep the soufflé from listing to one side or the other.
  7. Serve immediately.

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