Classic Cheese Soufflé

Kate Itrich-Williams
Kate Itrich-Williams
May 21, 2021
Between the somewhat complicated mixing method and the often precarious baking procedure, soufflés can seem quite intimidating. But with the right technique and the steamy, temperature-controlled magic afforded by the Anova Precision Oven, a cheese soufflé is almost effortless. You can bake the soufflé in any round, high-sided baking dish of your choice. A ramekin or proper soufflé dish works great, but I have also had great success using a plain ol’ Pyrex. Just be sure to grease it well and don’t over fill!
Serves
4
Prep Time
00:20
Cook Time
00:40
Classic Cheese Soufflé
5 (2)
36
Ingredients
4 Tbsp (57g)
unsalted butter, plus about ½ tablespoon softened butter, for greasing the dish
2 Tbsp (6g)
freshly grated Parmesan cheese
¼ cup (40g)
all-purpose flour
¼ tsp
kosher salt
¼ tsp
freshly ground black pepper
Pinch freshly ground nutmeg
Pinch cayenne pepper
1 cup
whole milk
6 oz (170g)
Gruyère or Comté cheese, grated (about 1 ¾ cups)
5 large
eggs, separated
¼ tsp
cream of tartar
Steps

1. Heat the Oven

Sous Vide Mode: Off
Steam: 60%
Temp: 350°F
Heat: Top, Bottom

2. Prep the Pan

While the oven heats, grease a 1 ½- to 2-quart soufflé dish, ramekin, or other tall, straight-sided baking dish with the softened butter. Sprinkle the Parmesan across the bottom and sides of the dish. In a small bowl, mix together the flour, salt, black pepper, nutmeg, and cayenne.
Prep the Pan

3. Make the Béchamel

Melt the remaining 4 Tbsp butter in a small saucepan over medium heat. When the butter is foamy, drop in the flour all at once and whisk to combine. Continue to cook, whisking constantly, until the mixture has significantly lightened in color, turned very foamy, and no longer tastes like raw flour, about 1 minute. While still whisking constantly, pour in the milk in a steady stream. Continue to cook, still whisking, until the mixture is very thick, about 1 more minute. Transfer to a large bowl.
Make the Béchamel

4. Stir in Cheese and Egg Yolks

Stir in the Gruyère until well combined. Let cool until no longer hot to the touch, then whisk in the egg yolks.
Stir in Cheese and Egg Yolks

5. Beat the Egg Whites

Meanwhile, combine the egg whites with the cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until the cream of tartar has dissolved and the egg whites are foamy, about 1 minute. Increase the speed to medium-high and continue to beat until the whites just begin to form stiff peaks, 2 to 3 more minutes.
Beat the Egg Whites

6. Fold the Batter Together

Add about one third of the beaten egg whites to the cheese mixture. Use a spatula to gently stir it in until combined. Add another third of the whites and carefully fold it into the mixture. Add the final third and fold it in once more.
Fold the Batter Together

7. Fill the Dish

Transfer to the prepared soufflé dish. The batter should not come up more than 1 inch below the rim; discard any excess if necessary. Place the dish on the Anova sheet pan and transfer to the oven.
Fill the Dish

8. Bake the Soufflé

Bake until the soufflé is risen, well-browned, and just slightly jiggly, 40 minutes. This time will have a slightly molten center; if you’d like the soufflé to be more firm, cook for 5 additional minutes. Serve immediately.
Bake the Soufflé
Sous Vide Mode: Off
Steam: 60%
Temp: 350°F
Heat: Top, Bottom
00:40 Timer
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