Cheese Souffles

Cheese Souffles

"'I think it's a shame that souffles are often overlooked,' writes Dennis Blankenbaker of Flora, Illinois. 'These individual souffles are elegant for brunch.'"
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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  1. In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly.
  2. In a mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350 degrees F for 20 minutes or until a knife inserted near the center comes out clean. Serve immediately.

Reviews

Read all reviews 82
  1. 103 Ratings

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Most helpful positive review

Fabulous! start with beating the egg whites first before the rest of the recipe so that you don't have waste time beating them while everything else is getting over-done. Really good, reccomende...

Most helpful critical review

Bland the first time I made it, but a good base recipe. The second time I made this I made a few modifications. First, I sauteed some shallots and garlic that I added to the egg yolk base. Also,...

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Fabulous! start with beating the egg whites first before the rest of the recipe so that you don't have waste time beating them while everything else is getting over-done. Really good, reccomende...

Is is a simple recipe that tastes great. I like a little more cheese, but it was easy to do that. I am no longer afraid of souffles. A tip I learned: run a clean butter knife around the edge...

I served this for Christmas Eve brunch & we all loved it! I used a colby/monterey jack blend cheese. I do think it needs a pinch or two of salt in the mix before baking. We had to salt it some w...

Very easy to make and quite delicious! I have played around with the cheese and used everything from swiss to feta! Just use your favorite cheese and don't be afraid to try this dish!

Very good. Few changes - added a bit of salt, diced tomatos, green onion and fresh basil. Also, used whole wheat flour instead. Turned out great.

You need a few bowls for this but MAN is it worth it! I used Butter baby Swiss I got from FIGI's and ohhhhhh it's perfect! Just remember to carefully temper your egg yolks before adding to the h...

Super easy. I'd never made a souffle in my life, and these came out beautifully, high and puffy (of course they did fall after 15 minutes or so). Thanks for the gentle introduction to a food wit...

I used a Mexican cheese blend (Monterey Jack, Cheddar, Queso Quesadilla, and Asadero) and added a little chopped mild green chile (we don't like it too spicy). It was fabulous!

I have to say I was a little intimidated to try this but I'm glad I did. Quick and easy to make with a rewarding, impressive outcome! I get requests to make them every weekend!! Will definitely ...

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