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Garlic and Cheddar Cheese Soufflé served
Piquant, cheesy, and easy-to-make garlic cheese soufflé

Garlic & Cheddar Cheese Soufflé

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The soufflé is a boogeyman for many, but it's really a celebration of the power of eggs. This savory version builds on the intense flavors of Cheddar and Parmesan, completed by garlic. The magic in the oven is simple physics: air bubbles in the egg whites expand with heat, lifting the batter. The result is a cloud-like, jiggly wonder that is spectacular but fleeting – it must be served immediately, as the magic vanishes (it collapses) as it cools.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Whisk - for beating eggs
  • Grater - for cheese and garlic
  • Ramekins (Soufflé dishes) - for baking
  • Sieve - for sifting flour

Allergen Information

⚠️ Egg
⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Preheat oven to 350°F (180°C). Butter the soufflé ramekins and sprinkle with a little flour or Parmesan. Refrigerate until use.

Tip: Buttering and flouring gives the batter something to 'grip' so it can rise evenly up the sides.
2 ✓

Separate the eggs. Mix the yolks with milk, salt, pepper, and crushed garlic.

Tip: Ensure no yolk gets into the whites, as fat prevents them from whipping up properly.
3 ✓

Mix the flour and cornstarch, then sift into the yolk mixture. Whisk until smooth and lump-free.

Tip: Cornstarch 'softens' the flour, resulting in a lighter texture.
4 ✓

Stir the shredded Cheddar and Parmesan into the batter.

Tip: Use freshly grated cheese; pre-shredded cheese often has anti-caking agents that affect melting.
5 ✓

Beat the egg whites to stiff peaks. Vigorously mix one-third into the cheese batter to loosen it, then gently fold in the rest so as not to deflate it.

Tip: The whipped whites are the 'engine' of the soufflé. The trapped air lifts the batter.
6 ✓

Fill the prepared ramekins (about 3/4 full).

Tip: Run your thumb around the inside rim of the dish ('rimming'); this helps the soufflé rise into a nice 'hat' without cracking sideways.
7 ✓

Bake for 25-30 minutes until puffed and golden brown. DO NOT open the oven door during baking!

Tip: Sudden temperature drops (opening the door) cause immediate collapse.
8 ✓

Serve immediately while tall and jiggly.

Tip: The "wow factor" only lasts a few minutes!

Recipe FAQ

Why did the soufflé collapse?
This is a natural process as the air inside cools. If it collapsed inside the oven, you likely opened the door too early or didn't bake it long enough.
Can I prep it in advance?
Unfortunately, no. The mixed batter must be baked immediately, or the bubbles will escape.

Ingredients

  • 4 whole Eggs (separated)
  • 3/4 cup Whole Milk
  • 1 1/2 cups Shredded Cheddar Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 3 cloves Garlic
  • 3/4 cup All-Purpose Flour
  • 1 tbsp Cornstarch
  • 1 pinch Salt
  • 1 pinch Freshly Ground Pepper
  • 1 1/2 tbsp Butter (for greasing ramekins)