Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

Online shopping is back. Inventories in store will return soon. Learn more.

Please note that technical problems are currently causing issues with in-store inventory updates.

Cheese soufflé
Cheese soufflé

Cheese soufflé

Preparation 20 to 25 minutes
Cooking time 25 minutes
Servings 4

Ingredients

  • 45 ml (3 tbsp) butter
  • 80 ml (1/3 cup) all-purpose flour
  • 250 ml (1 cup) milk
  • 1 pinch grated nutmeg
  • Salt and freshly ground black pepper
  • 4 large eggs
  • 100 g (3 1/2 oz) shredded Gruyère

Preparation

  1. Preheat the oven to 180°C (350°F)
  2. In a saucepan, melt 30 ml (2 tbsp) of butter over medium heat.
  3. Add 50 ml (3 1/2 tbsp) of flour.
  4. Cook while stirring constantly with a wooden spoon for 2 to 3 minutes or until the roux whitens.
  5. With a whisk, add the cold milk and cook while stirring frequently. Season.
  6. Cook until the sauce boils and thickens. Note: This béchamel must be thick, and it is important that it remain that way for the  soufflé to be a success.
  7. Remove from the heat.
  8. Off the heat, quickly add 3 egg yolks*, one at a time, stirring well (be sure to reserve the whites).
  9. Add the Gruyère and stir well. Place in a bowl. Set aside.
  10. Line 2 soufflé moulds, 12 cm (4 3/4 in.) wide by 10 cm (4 in.) high, with the rest of the butter and flour. Note: Once this operation is done, it is important not to touch the inside of the moulds as it would compromise the success of your recipe.
  11. In a large bowl, place 4 egg whites. Add a pinch of salt.
  12. With a whisk, whip the whites until stiff and firm.
  13. In another bowl, using a spatula gently fold 1/3 of the whites into the béchamel.
  14. Fold the rest of the egg whites into this mixture, and stir gently.
  15. Place the preparation in the moulds, filling up to 3/4 of each mould.
  16. Cook in the oven for about 25 minutes.
  17. Serve immediately.

Note:

 It is essential not to open the oven door before the end of the cooking time: any temperature decrease may spoil all your work!

The fourth egg yolk may be reserved for another recipe.

Availability in stores