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Cheese Soufflé

A baked soufflé made with cheddar and Parmesan cheeses, egg yolks, and whipped egg whites.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Parmesan cheese and cheddar cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 592 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Soufflé

Oven350°F
Time40 to 45 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 350°F.

  2. Grease a two-quart soufflé dish.

  3. Sprinkle the greased dish with 2 tablespoons Parmesan cheese.

  4. Set the prepared dish aside.

Make the cheese base

  1. Melt butter in a medium saucepan over moderate heat.

  2. Stir in soy and pastry flours and mix well.

  3. Slowly add heavy cream and water, whisking constantly.

  4. Stir in remaining Parmesan, cheddar, salt and cayenne.

  5. Bring to a boil, stirring constantly, until mixture is smooth, about 3 minutes.

  6. Remove from heat and whisk in egg yolks, one at a time.

  7. Transfer to a large bowl and set aside.

Fold and bake

  1. With an electric mixer on high speed, beat whites until stiff peaks form, about 4 minutes.

  2. Using a rubber spatula, fold whites into cheese mixture in three additions.

  3. Gently pour soufflé mixture into prepared dish.

  4. Bake on center rack for 40 to 45 minutes, until a skewer inserted in middle comes out clean and soufflé is completely risen and browned.

  5. Serve immediately.

Nutrition, whole recipe (rough)

917Calories
37 gProtein
40 gFat
99 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Cheddar Cheese1 oz (28g)113
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Chili1 tsp (2.7g)8
Salt1 tsp (6g)0
Pastrynot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parmesan cheese + cheddar cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together592 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + cheddar cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,436 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped whites trap air that lifts the soufflé, and yolks enrich the custard-like base.
Cheddar cheese
Melts into the base to add rich flavor and body.
Parmesan cheese
Adds sharp, savory flavor and browns the top of the soufflé.
Heavy cream
Adds fat and moisture, giving the base a smooth, tender texture.
Unsalted butter
Fat that combines with flour to form a roux, thickening the base.
Whole-wheat pastry flour
Thickens the base with starch so it can hold the whipped egg whites.

The step that matters

Fold the whites into the base. Folding gently in three additions keeps the air bubbles in the whipped whites. Deflating them makes the soufflé fall and rise poorly in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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