A soufflé may seem daunting, but it's easier than you think with these expert steps. This creamy Beaufort version is a cozy winter favorite—adapt with other cheeses like blue, or go sweet for dessert using the same technique. As a French cooking enthusiast with years of kitchen triumphs, I promise: watch the timing, and it'll rise perfectly every time.
Its only flaw? It won't wait for you—serve immediately!
Beaufort Soufflé Ingredients:
• 100g butter
• 80g flour
• 1/2 l milk
• 150g Beaufort cheese, grated
• 6 eggs
• Nutmeg, grated
• Pepper and salt, to taste
In a saucepan over low heat, melt 80g butter and stir in 80g flour with a wooden spoon to make a smooth roux. Gradually whisk in 1/2 l milk, stirring constantly for 10 minutes until the flour cooks fully and thickens.
Remove from heat. Stir in 100g grated Beaufort until melted. Season with pepper, salt, and a grating of nutmeg. Mix in 6 egg yolks until smooth.
Butter a soufflé dish generously, filling it no more than two-thirds full. Sprinkle 50g grated Beaufort inside to adhere to the buttered sides.
Whisk 6 egg whites to stiff peaks. Gently fold into the sauce mixture without deflating them. Pour into the prepared dish.
Bake for 20 minutes at the recommended soufflé temperature (preheat to 180°C/350°F). Test doneness by inserting a thin knife or spatula—it should come out clean. Serve straight from the oven for that signature rise.
