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Cheese Soufflé

Cheese Souffle
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Serves 2| Hands-On Time: | Total Time:


  • 3 tablespoons butter
  • 2 tablespoons grated Parmesan
  • 2 teaspoons flour
  • 1/2 cup milk
  • 1/2 cup grated Gruyere or Cheddar
  • pinch cayenne pepper
  • pinch nutmeg
  • egg yolks
  • egg whites
  • 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.
By February, 2002

Nutritional Information

  • Per Serving
  • Calories 404
  • Calcium 430mg
  • Carbohydrate 6g
  • Cholesterol 297mg
  • Fat 34g
  • Fiber 0g
  • Iron 1mg
  • Protein 19mg
  • Sat Fat 19g
  • Sodium 334mg
What does this mean? See Nutrition 101 .

Quick Tip

Orange Souffle
A soufflé is done when it has risen about 2 inches over the rim and is a light golden brown.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.