Souffles are Seriously Simple to prepare, but their success depends on perfect timing. Plan your meal so the souffle goes into the oven just as you sit down for your first course (salad or soup). Remember, you can wait for the souffle, but the souffle won’t wait for you — it must be served immediately to avoid deflation.

This classic cheese souffle begins with a simple white sauce that is enriched with egg yolks and flavorful cheeses. The key to its airy texture is carefully folding stiffly beaten egg whites into the mixture, preserving as much air as possible.

This souffle is ideal for a weekend brunch or lunch — light, yet satisfying. Start with a shrimp or crab salad, and for dessert enjoy sliced pears drizzled with honey. Pair the meal with a chilled chardonnay or sauvignon blanc.

Tasty tips for a Successful Souffle

Classic Cheese Soufflé

Serves 4

3 tablespoons unsalted butter, plus 1 teaspoon to grease the souffle dish

2/3 cup plus 2 tablespoons freshly grated Gruyere or Comte cheese

3 tablespoons all-purpose flour

1 cup milk

4 egg yolks

1 teaspoon Dijon mustard

1/2 teaspoon salt

Pinch white pepper

Pinch freshly grated nutmeg

5 egg whites

Pinch cream of tartar

1/3 cup freshly grated Parmesan cheese

1 tablespoon breadcrumbs

1. Butter a 1 1/2-quart souffle dish and coat the base and sides with 1 tablespoon grated Gruyere cheese.

2. Preheat the oven to 375 F. In a 2-quart saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute, then cook for an additional 2 minutes until the mixture is bubbling but still pale. Add the milk, whisking until the sauce is thick and smooth, about 2 more minutes. Bring to a boil while whisking, then cool for 10 minutes.

3. Whisk the egg yolks into the cooled sauce until smooth. Add the mustard, salt, white pepper, and nutmeg, whisking to combine.

4. In a clean, dry bowl, beat the egg whites with a pinch of salt and cream of tartar until stiff peaks form but are not dry.

5. Gently fold half of the egg whites into the sauce. Add all but 1 tablespoon of the Gruyere cheese and all the Parmesan cheese, then fold in the rest of the egg whites just until the mixture is uniform with no white streaks. Pour into the prepared dish. Sprinkle the remaining tablespoon Gruyere cheese and the breadcrumbs on top.

6. Bake for 30 minutes, or until the souffle is golden brown and has risen. Do not overbake, as the souffle may become dry. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.