Fluffy Baked Cheese Soufflé

Instructions

step 1 Preheat your oven to 375°F (190°C) and generously butter a soufflé dish or baking dish./n
step 2 Melt butter in a saucepan over medium heat, then whisk in flour and cook for 1–2 minutes to form a roux./n
step 3 Gradually whisk in the warm milk until smooth and thickened./n
step 4 Season with salt, pepper, and nutmeg, then remove from heat./n
step 5 Whisk in egg yolks one at a time until fully incorporated.
step 6 Stir in shredded Gruyère and Parmesan cheese until melted and smooth./n
step 7 In a separate bowl, beat egg whites with cream of tartar until stiff peaks form./n
step 8 Gently fold the egg whites into the cheese mixture in batches, being careful not to deflate.
step 9 Pour the mixture into the prepared dish and smooth the top./n
step 10 Bake for 25–30 minutes until puffed and golden brown. Avoid opening the oven door during baking./n
step 11 Serve immediately while the soufflé is still risen and airy.

Storage and Reheating Tips

Soufflé is best enjoyed fresh, as it will deflate shortly after baking. However, leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through, though the texture will be less airy.