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Cheese Soufflé

Katie Calton
Servings: 6 people
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Deeply savory, this cheese souffle recipe uses brie for a mild, cheesy flavor profile that is buttery, decadent, and altogether impressive.

Ingredients 

  • 5 tablespoons unsalted butter, divided
  • ¼ cup walnuts
  • ¼ cup all-purpose flour
  • 1 ¼ cup heavy whipping cream
  • 8.5 ounces double- or triple-cream brie, room temperature
  • 4 large egg yolks, room temperature
  • ⅛ teaspoon nutmeg
  • ½ teaspoon kosher salt
  • 2 tablespoons finely minced chives
  • 5 large egg whites, room temperature
  • ½ teaspoon cream of tartar

Instructions

  • Preheat the oven to 400° Fahrenheit. Soften 1 tablespoon of butter and generously grease a 1.5-quart ramekin or oven-safe shallow dutch oven or enamled deep cast iron skillet. Very finely chop the walnuts, then use them to coat the inside of the greased ramekin. Set aside.
  • Next, make the souffle base. Heat the heavy cream in the microwave until steaming and foamy, about 2 minutes, and set aside. Add the remaining 4 tablespoons of butter to a small saucepan over medium heat. Warm until just melted, then add the flour and whisk to create a paste and simmer for about 1 minute. Slowly whisk in the heavy cream until smooth (the mixture will be thick and bubbling). Increase the heat to medium-high and cook, whisking constantly, until the mixture is thick and pulling away from the sides and bottom of the pan—about 3 minutes. Transfer to a medium-sized bowl and let cool for 10-15 minutes.
  • Meanwhile, remove the brie rind and tear the cheese into ½-inch pieces. Add the torn brie, egg yolks, nutmeg, salt, and chives to the souffle base and mix thoroughly to combine with a spatula.
  • Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 4-5 minutes. Gently fold the egg whites into the souffle base, folding in about ⅓ of the egg whites at a time until no streaks remain.
  • Transfer the souffle mixture to the prepared ramekin. Bake on the middle rack of the oven until the sides are set and the center is slightly jiggly, about 35 minutes. Garnish with additional chives, if desired, and enjoy immediately.

Equipment

  • 1.5 quart ramekin, or oven-safe shallow dutch oven or enamled deep cast iron skillet