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

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    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

    directions

    Prep: 20 min Total: 60 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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.

    notes

    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.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving