Tulo

Suflē (Albanian Cheese Soufflé) Recipe

A golden, puffed cheese suflē rising well above the rim of a white soufflé dish, fresh from the oven with a few flecks of melted cheese on top.
Photo by Caleb Oquendo on Pexels

A thick béchamel base carries the cheese and yolks without thinning the batter, while stiffly beaten egg whites folded in gently trap air that expands in the oven, giving the suflē its dramatic rise without collapsing before it reaches the table.

Prep
20 min
Cook
32 min
Total
52 min
Servings
4

Ingredients

Servings4
  • 3 tbsp unsalted butter, plus extra for the dish
  • 2 tbsp grated parmesan, for coating the dish
  • 3 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup gruyère or kashkaval cheese, shredded
  • 4 large egg yolks
  • 5 large egg whites
  • 1/2 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/4 tsp cream of tartar

Nutrition per serving

Calories
345
Protein
20g
Carbs
9g
Fat
26g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 375°F (190°C). Butter a 6-cup (1.5-quart) soufflé dish generously, then coat the inside with the grated parmesan, tapping out the excess.
  2. 2Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until it smells toasty but hasn't browned, to make a roux.
  3. 3Gradually whisk in the milk and cook, whisking constantly, for 3-4 minutes until thickened into a smooth béchamel. Remove from the heat.
  4. 4Whisk in the salt, nutmeg, and shredded cheese until fully melted and smooth. Let the base cool for 5 minutes.
  5. 5Whisk the egg yolks into the cooled cheese base one at a time until fully incorporated.
  6. 6In a clean, dry bowl, beat the egg whites with the cream of tartar on medium-high speed until stiff, glossy peaks form.
  7. 7Fold about one-third of the whipped egg whites into the cheese base to lighten it, then gently fold in the rest in two more additions, keeping as much volume as possible.
  8. 8Pour the batter into the prepared dish and run a thumb around the inside rim to create a shallow moat about half an inch deep.
  9. 9Bake for 28-32 minutes without opening the oven door, until puffed well above the rim and deep golden on top; a slight jiggle in the center is normal.
  10. 10Serve immediately, straight from the oven, since a suflē begins sinking within minutes of leaving the heat.

Tips & variations

  • Swap gruyère for kashkaval, sharp cheddar, or a mix of gruyère and parmesan for a saltier, more complex flavor.
  • Stir in a tablespoon of finely chopped chives or dill after the cheese melts for a lighter, herbal note.
  • For individual servings, divide the batter among four 8-ounce ramekins set on a baking sheet and reduce the bake time to 16-18 minutes.
  • Make sure the mixing bowl and beaters are completely free of grease before whipping the egg whites; even a trace of yolk or butter will keep them from reaching full volume.

Storage & reheating

A suflē is meant to be eaten the moment it comes out of the oven and does not reheat back to its risen state. Leftovers will sink into a dense, custardy square, which can be covered and refrigerated for up to 2 days and eaten cold or gently warmed in a low oven, but it will not puff again.

Tips from the Tulo kitchen

  • Let the egg whites sit at room temperature for about 20 minutes before whipping; cold whites don't whip up to as much volume.
  • The béchamel base can be made and cooled up to a day ahead and refrigerated; bring it to room temperature before folding in freshly whipped whites so the batter isn't overworked trying to loosen it.

FAQ

Why did my suflē collapse right after baking?

Some sinking is normal and happens within a few minutes as the trapped steam escapes; serve it immediately rather than letting it sit, and avoid slamming the oven door or moving it roughly while it's still warm.

Can I prepare the suflē base ahead of time?

Yes, the cheese and yolk base can be made a day ahead and refrigerated, but the egg whites should be whipped and folded in just before baking for the best rise.

Can I bake suflē in individual ramekins instead of one large dish?

Yes. Divide the batter among four buttered and parmesan-coated 8-ounce ramekins and bake at the same temperature for 16-18 minutes instead of 28-32.

Why is my suflē runny in the center?

This usually means it needs a few more minutes; a fully baked suflē should feel just barely set with a gentle jiggle, not liquid, when the dish is nudged.

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