Cheese Soufflé


Impress dinner guests with this surefire crowd pleaser.

Cheese Souffle in a ramekin.
Photo: Beth Galton
Hands On Time:
15 mins
Total Time:
45 mins
2 serves


  • 3 tablespoons butter

  • 2 tablespoons grated Parmesan

  • 2 teaspoons flour

  • ½ cup milk

  • ½ cup grated Gruyere or Cheddar

  • pinch cayenne pepper

  • pinch nutmeg

  • 2 egg yolks

  • 2 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.

Nutrition Facts (per serving)

404 Calories
34g Fat
6g Carbs
19mg Protein
Nutrition Facts
Calories 404
% Daily Value *
Total Fat 34g 44%
Saturated Fat 19g 95%
Cholesterol 297mg 99%
Sodium 334mg 15%
Total Carbohydrate 6g 2%
Protein 19g
Calcium 430mg 33%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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