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French cheese souffle with herbs served in a clear bowl placed on a marbled table
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French Cheese Souffle

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 2 -4 servings
Calories: 532kcal
Author: Nathaniel Lee

Ingredients

  • 4 eggs (separated into whites and yolks)
  • ½ teaspoon cream of tartar (or 1 teaspoon lemon juice if you do not have cream of tartar)
  • 1 sprig parsley
  • 1 bunch chives
  • 1 tablespoon butter for bechamel + ½ tablespoon butter for coating ramekins
  • 1 tablespoon butter for bechamel + 1 pinch per ramekin for dusting
  • 1 cup cheddar cheese
  • 1 cup milk
  • Salt and nutmeg to taste

Instructions

  • Coat your ramekins with butter, dust with flour, and place in fridge. The texture on the sides will allow your souffle to climb up better. Grated Parmesan works even better but is decidedly less French.
  • Preheat oven to 375°F
  • Separate your egg whites into the mixing bowl and your egg yolks into the small bowl to keep for later 
  • Chop your chives and parsley into very small pieces (heavy things can sink in the batter) 
  • Make your bechamel and set aside (see the notes below on how to make a bechamel)
  • Whip your egg whites (see the notes below on tips for whipping egg whites)
  • Take half your bechamel mix at a time and fold into the egg whites (do not stir it or you will pop the bubbles)
  • Pour into the ramekins and place in oven
  • Bake for 30 minutes (do not open the oven until done)
  • Serve immediately in ramekin (they will deflate as they cool)

Notes

Preparing the bechamel

  1. Melt butter in pot on medium to medium high heat 
  2. Add equal parts flour and cook for 3 minutes
  3. Add milk and stir until thickened - should take another 3-5 minutes
  4. Add nutmeg and salt to season 
  5. Turn off your burner
  6. Add cheese and stir until combined 
  7. Add yolks and stir until combined 

Whipping the egg whites

  1. Add cream of tartar or lemon juice to egg whites 
  2. Begin beating on low speed and gradually move to highest setting as bubbles form 
  3. You are done when stiff peaks form (if you can’t quite get stiff peaks on the highest setting of your mixer you may stop as well)

Nutrition

Calories: 532kcal | Carbohydrates: 8g | Protein: 28g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 429mg | Sodium: 632mg | Potassium: 479mg | Fiber: 0.03g | Sugar: 6g | Vitamin A: 1653IU | Vitamin C: 1mg | Calcium: 603mg | Iron: 2mg