French🥚 Egg & tofu

Skillet Soufflé

Name: Skillet Soufflé
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: ~3 tbsp Butter; ~3 tbsp All-purpose flour; ~1 cup Whole milk; 1 Egg yolks; 20 g Grated cheese (Gruyère, Comté, or cheddar); ~¼ tsp Salt; ~1/8 tsp Black pepper; ~1/8 tsp Freshly grated nutmeg; ~½ cup Heavy cream; 100 g Egg whites; a few drops Lemon juice; 30 g Grated cheese for cream sauce

⏱ 35 min🍽 Serves 2

A modern, no-fail cheese soufflé made directly in a cast-iron skillet. Unlike traditional ramekin soufflés, this version starts flat on a bed of creamy cheese sauce, rises gently in the oven, and remains impressive even if it deflates slightly. Perfect for sharing straight from the pan with a light, fluffy top and rich, creamy filling.

Adapted from a video by French Cooking Academy

Skillet Soufflé: The No-Fail Recipe You Need

Watch on YouTube

Ingredients

Butter~3 tbspest.
All-purpose flour~3 tbspest.
Whole milk~1 cupest.
Egg yolks1
Grated cheese (Gruyère, Comté, or cheddar)20 g
Salt~¼ tspest.
Black pepper~1/8 tspest.
Freshly grated nutmeg~1/8 tspest.
Heavy cream~½ cupest.
Egg whites100 g

Steps

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1
Prepare the béchamel sauce base: Pour cold milk into a bowl, add a pinch of salt, pepper, and freshly grated nutmeg, then set aside.
2
Make the roux: Melt butter over very low heat in a saucepan, then add all the flour at once and stir to combine. Cook on very low heat for about 2 minutes.
3
Combine roux and milk: Turn off heat. Gradually add the cold milk mixture to the roux, starting with a small amount to form a paste, whisking until smooth, then add the remaining milk in portions. Ensure no lumps remain.
4
Thicken the sauce: Return to medium or medium-high heat and whisk constantly until the mixture thickens significantly (much thicker than a standard béchamel).
5
Add cheese and egg yolks: Remove from heat and gently stir in about 20 grams of grated cheese until melted. Add 1–2 egg yolks (1 is sufficient for the desired consistency) and mix well to create the Mornay sauce. Pour into a container and let cool.
6
Prepare the cream base in the skillet: Pour heavy cream into a cast-iron skillet and warm it over medium-low heat on the stovetop. Season with salt and pepper, and add about 30 grams of grated cheese. Stir gently until the cheese is completely melted. Turn off heat and set aside.
7
Prepare the meringue: At room temperature, pour egg whites into the bowl of a stand mixer, add a pinch of salt and a few drops of lemon juice. Beat on medium speed until the mixture reaches firm peaks that stand straight up.
8
Begin assembly: Take a small handful of the firm egg whites and fold it into the cooled Mornay sauce, stirring vigorously to lighten the base and create a mousy consistency.
9
Complete the folding: Gently fold the remaining egg whites into the Mornay mixture in batches, being careful not to break the air bubbles while ensuring no white streaks remain in the mixture.
10
Warm the cream base and assemble: Preheat the oven to 375°F (190°C). Ensure the cream in the skillet is warm and just simmering. Pour the entire soufflé mixture over the cream in a large dollop, creating a flat pancake-like base.
11
Bake: Transfer the skillet to the preheated oven and bake for 12–14 minutes until the top is golden and crispy while the underneath remains creamy.
12
Serve: Remove from the oven and serve immediately directly from the skillet. Guests can scoop portions with a spoon, enjoying the fluffy, cheesy top along with the rich, creamy sauce underneath. Even if it deflates slightly, it remains delicious and impressive.

Skillet Soufflé

Ingredients

Steps

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