Cheese Souffle

Souffles are not challenging at all, and actually quite easy. There are many options beyond the basic cheese version.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Cheese Souffle

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    3 tbsp butter 1 cup shredded Cheddar or Gruyere
    3 tbsp all-purpose flour 1/2 tsp Dijon mustard
    1 cup whole milk 4 large eggs, separated, plus 1 large egg white, at room temperature
    Salt and freshly ground black pepper 1 tbsp freshly grated Parmesan


    Prep: 20 min Total: 60 min
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    • 1

      Preheat the oven to 375°F (190°C). Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk and bring to a boil, whisking constantly, until thickened and smooth.

    • 2

      Remove the pan from the heat. Stir in the cheese and mustard and season with salt and pepper. Add the egg yolks into the cheese mixture one at a time, stirring until combined.

    • 3

      Beat the 5 egg whites until stiff peaks form. Stir about one fourth of the whites into the cheese mixture, then fold in the remainder.

    • 4

      Pour the mixture into a 6 cup souffle dish. Sprinkle with the Parmesan. Place the dish on a baking sheet. Bake for 25–30 minutes, or until the souffle is puffed and golden brown. Serve at once.


    Mushroom Souffle variation: Replace the cheese and mustard with 6 oz very finely chopped mushrooms, cooked until tender with 1 finely chopped shallot in 1 tbsp butter. Drain the cooked mushrooms well, and stir in 2 tbsp chopped parsley.

    Watercress Souffle version: Replace the cheese and mustard with 3/4 cup loosely packed, chopped watercress leaves and 2 tsp finely chopped chives.

    Carrot Souffle variation: Replace the grated cheese and mustard with 1/2 cup boiled and pureed carrots and the grated zest of 1/2 orange.

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