How to make a soufflé recipe

Few dishes epitomize the elegance and culinary magic of French cuisine quite like a perfectly executed soufflé. With its airy rise and delicate texture, a soufflé is a marvel to behold and a joy to savor. Originating in 18th-century France,


  • 3 tablespoons unsalted butter, plus extra for greasing
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk, warmed
  • Salt, to taste
  • Pepper, to taste
  • Pinch of cayenne pepper (optional)
  • 4 large eggs, separated
  • 1 1/4 cups grated cheese (Gruyère, Swiss, or cheddar work well)
  • 1/4 cup grated Parmesan cheese
  • Fresh chives or parsley, finely chopped (for garnish)


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