Camembert Cheese Soufflé –An Easy to Cook Traditional French Recipe!!!

August 13, 2015 camembert cheese souffle recipe @TheRoyaleIndia 1488 0 0

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Camembert, a soft and creamy surface-ripened cheese made from cow’s milk has made its way into our kitchen from Normandy, France where it was first made. The word soufflé, comes from a French word souffler which literally means “to puff up”, which exactly explains the dish. It is a rich and luscious baked dish either savoury or sweet, which beautifully rises in the oven for a light and airy texture. The base used in the soufflé provides a mouth-watering flavour while egg white is responsible for the fluffy lift.

This traditional French recipe had almost lost its place on the menu card not just in India but worldwide, but these days it has made a comeback with many Oriental restaurants adding it to their list of signature recipes. In fact you can try this amazingly interesting dish at home. Choose ramekins of different shapes and sizes and give this recipe a try. I am sure you will love it!


For the soufflé base

  • 125gm (5 oz) camembert cheese, cubed

  • 1 tablespoon refined flour

  • 25 gm (1 oz) butter

  • 250 ml (8 fl oz) milk

  • 4 egg whites

For the paprika cheese sauce

  • 200 ml (7 fl oz) cream

  • 20 gm (1 oz) butter

  • 50 gm (2 oz) cheddar cheese

  • 2 teaspoons tomato puree

  • ½ teaspoon paprika powder

  • Salt to taste

  • ½ teaspoon chive oil

camembert cheese @TheRoyaleIndia



For the soufflé base

1. Boil milk and cool it

2. Make a blond roux with equal quantity of flour and butter

3. Add milk, bring to boil and mix well. Add the cubed camembert cheese. Combine to make a smooth mixture

preparing camembert cheese souffle base @TheRoyaleIndia


4. Whip egg whites till they form stiff peaks. Fold the egg whites into the soufflé base.

whipping eggs souffle base @TheRoyaleIndia


5. Put this mixture in a greased mould. Place in a steamer for about 15 minutes.

cheese souffle mould receipe @TheRoyaleIndia


For the paprika cheese sauce

  1. Heat butter in a pan

  2. Add paprika powder followed by tomato puree

  3. Cook for 2 minutes

  4. Add cream to mixture, bring to boil and add grated cheddar cheese and blend well

  5. Add salt to taste

Pour sauce over the steamed soufflé after de-moulding it on a plate. A soufflé should be fluffy and puffed when it comes out of the oven and within 5 to 10 minutes it falls. Drizzle some chive oil on the sauce before serving.

Serve hot.

camembert cheese souffle serve hot @TheRoyaleIndia


Important Tips:

  • Serve the soufflé immediately after removing it from the oven.

  • When serving it, puncture the top of the soufflé and pour the sauce.

  • If you overcook the soufflé by even a minute, the top will get hard and nasty. And if you take it out from the oven a bit early, it will collapse. So, better stick to the time mentioned and enjoy perfectly baked soufflés.

Categories: Food and Drinks, International Food, Recipe Corner