Bruno Albouze Cheese Soufflé

Cheese Soufflé

Yields6 ServingsPrep Time30 minsCook Time15 minsTotal Time45 minsDifficultyBeginnerRating


BĂ©chamel Mixture
 50 g Butter
 40 g Flour
 250 g Milk
 80 g Egg yolks (4)
 80 g Gruyere, shredded
 80 g Gruyere, cubed
 10 g Vin jaune (Optional)
 150 g Egg whites (5)



Ramekins must be spotless prior using. Grease ramekins with a thick coating of softened butter and flour; remove excess flour. Refrigerate prepared ramekins until ready to use.

BĂ©chamel Mixture

Melt butter in heavy saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 2 minutes. Remove saucepan from heat. Pour in cold milk at once whisking until smooth. Return to heat and cook for 2 minutes. Remove from heat, and season with salt, pepper and nutmeg. Incorporate egg yolks swiftly, shredded cheese and vin jaune, cover and set aside. Turn oven on. Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites with a pinch of salt to medium-firm peaks. Immediately fold one-third of the egg whites into the soufflé mixture, then the remaining. Spoon half of the mixture into the ramekins and add the cubed cheese. Fill up with remaining mixture to come 0.11''/3mm above the rim. Smooth out the surface with an offset spatula, then run the tip of your thumb to ease the mixture away from the side of each ramekin to help it rise.


Set the oven rack adjusted to the lower-middle position with a large baking tray and preheat oven to 400ÂșF/205ÂșC. Lower temperature to 375ÂșF/190ÂșC if using a convection oven. Transfer the ramekins on the hot baking tray and bake until soufflĂ© is puffed and golden brown on top, about 15 minutes – do not open oven door during baking! – Put the cooked soufflĂ©s on individual plates and serve at once - they won't wait!

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