Cheese Soufflé

Photo by Beth Galton
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  • Serves 2
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 404 calories
    • Fat 34 g
    • Sat Fat 19 g
    • Cholesterol 297 mg
    • Sodium 334 mg
    • Protein 19 mg
    • Carbohydrate 6 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 430 mg


  1. Check 3tablespoons butter
  2. Check 2tablespoons grated Parmesan
  3. Check 2teaspoons flour
  4. Check 1/2cup milk
  5. Check 1/2cup grated Gruyere or Cheddar
  6. Check pinch cayenne pepper
  7. Check pinch nutmeg
  8. Check 2 egg yolks
  9. Check 2 egg whites
  10. Check pinch salt


  1. Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with the Parmesan, then tap out the excess. Set aside.
  2. In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat and stir in the cheese until melted. Blend in the cayenne and nutmeg. Whisk in the yolks one at a time. Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
  3. In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately.