Best 19 Cheese Souffles Recipes

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Indulge in the Culinary Delight of Cheese Soufflés: A Journey Through Exquisite Recipes

The realm of culinary arts presents an array of delectable dishes that tantalize the taste buds and leave an enduring impression. Among these culinary gems, cheese soufflés stand out as a symbol of culinary finesse and gustatory pleasure. With their light and airy texture, golden-brown exterior, and rich, cheesy interior, cheese soufflés have captivated the hearts and palates of food enthusiasts worldwide. This article embarks on a culinary adventure, presenting a diverse collection of cheese soufflé recipes that cater to every palate and occasion. From classic cheese soufflés to innovative variations bursting with unique flavors, these recipes offer a delightful journey through the realm of culinary artistry. Prepare to embark on a delectable expedition as we unveil the secrets behind creating perfect cheese soufflés that will elevate your culinary repertoire to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHEESE SOUFFLES



Easy Cheese Souffles image

Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 32m

Yield 2

Number Of Ingredients 11

2 tablespoons melted butter
2 tablespoons white sugar, or as needed
2 large eggs
1 tablespoon white sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1 teaspoon lemon zest
2 ounces cream cheese, softened
⅓ cup shredded Cheddar cheese
1 pinch salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
  • Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
  • Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
  • Fill ramekins up to the lip with the batter.
  • Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g

THREE-CHEESE SOUFFLES



Three-Cheese Souffles image

No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. -Jean Ference, Sherwood Park, Alberta

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

1/3 cup butter, cubed
1/3 cup all-purpose flour
2 cups whole milk
1 teaspoon Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce
1-1/2 cups shredded Swiss cheese
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
6 large eggs
1/2 teaspoon cream of tartar

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.

Nutrition Facts : Calories 317 calories, Fat 24g fat (14g saturated fat), Cholesterol 223mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 17g protein.

GRITS, CHEESE, AND ONION SOUFFLéS



Grits, Cheese, and Onion Soufflés image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Onion     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Low Cal     Dinner     Lunch     Monterey Jack     Hominy/Cornmeal/Masa     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3/4 cup chopped leek
1 1/2 cups whole milk, divided
1/2 teaspoon salt
1/3 cup quick-cooking grits
4 large eggs, separated
3 green onions, chopped
1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided

Steps:

  • Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
  • Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
  • Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
  • Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.

BACON AND CHEESE SOUFFLES



Bacon and Cheese Souffles image

Make and share this Bacon and Cheese Souffles recipe from Food.com.

Provided by CoffeeB

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

3 tablespoons butter
3 tablespoons flour
3/4 cup milk
3/4 cup cheddar cheese, shredded
1 tablespoon mustard (grey poupon type)
4 slices bacon, cooked and crumbled
4 eggs, separated

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in medium saucepan on medium heat.
  • Stir in flour.
  • Cook 1 minute.
  • Gradually add milk, stirring until well blended.
  • Cook and stir until mixture comes to a boil.
  • Remove from heat.
  • Add cheese, stiring until melted.
  • Stir in mustard and bacon.
  • Cool slightly.
  • Stir in egg yolks, 1 at a time.
  • Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
  • Gently fold into yolk mixture.
  • Pour into 12 lightly greased nonstick muffin cups.
  • Bake 25 minutes or until puffed and set.

GOAT CHEESE SOUFFLES



Goat Cheese Souffles image

The airy souffles make for a great start to any dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 8

3 tablespoons unsalted butter, plus more for dishes
3 tablespoons all-purpose flour, plus more for dusting
1/2 cup whole milk, warm
4 ounces firm aged goat cheese, grated or coarsely chopped (about 1 1/2 cups)
1/4 teaspoon ground nutmeg
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
4 large eggs, separated

Steps:

  • Preheat oven to 375 degrees. Butter four 1-cup souffle dishes. Dust with flour, and tap out excess.
  • Melt butter in a saucepan over medium heat. Sprinkle flour over top, and cook, whisking, for 1 1/2 minutes. Add milk, cheese, nutmeg, salt, and pepper. Cook, whisking, until thickened, about 3 minutes. Remove from heat. Whisk in yolks.
  • Beat egg whites until stiff peaks form. Gently fold cheese mixture into whites. Divide among souffle dishes, filling to 1 inch from top. Place on a baking sheet, and bake until puffed and golden, 12 to 15 minutes. Serve immediately.

GOAT CHEESE SOUFFLES



Goat Cheese Souffles image

Categories     Cheese     Egg     Appetizer     Bake     Goat Cheese     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter, room temperature
3/4 cup (about) dry white breadcrumbs
2 tablespoons all purpose flour
2/3 cup whole milk
5 ounces soft fresh goat cheese (such as Montrachet), very coarsely crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
2 large egg yolks
4 large egg whites

Steps:

  • Preheat oven to 350°F. Rub inside of six 3/4-cup soufflé dishes or ramekins with 2 tablespoons butter. Coat with breadcrumbs; tap out excess. Set aside.
  • Melt remaining 2 tablespoons butter in heavy large saucepan over medium-low heat. Add flour and cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium. Simmer mixture until very thick, stirring constantly, about 5 minutes. Add half of goat cheese and whisk until melted and smooth. Mix in salt and pepper. Whisk egg yolks in medium bowl to blend. Gradually whisk in hot soufflé base. Cool 5 minutes.
  • Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into soufflé base to lighten. Fold in remaining whites. Fold in remaining goat cheese. Divide mixture among prepared soufflé dishes. Place in 13x9x2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of dishes.
  • Bake soufflés until puffed and golden brown on top and softly set in center, about 20 minutes. Serve soufflés immediately in their dishes. Or for twice-baked version, cool soufflés in dishes in water for 5 minutes. Remove soufflés from water. Run small sharp knife around sides of dishes to loosen soufflés. Turn out onto buttered baking sheet. Refrigerate up to 4 hours. Before serving, rewarm soufflés on same sheet in 350°F oven until heated through, about 10 minutes.

ASPARAGUS AND SWISS CHEESE SOUFFLES



Asparagus and Swiss Cheese Souffles image

Categories     Milk/Cream     Cheese     Egg     Bake     Asparagus     Spring     Pastry     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 9

10 thin asparagus spears (ends trimmed), cut into 1-inch pieces
2 1/2 tablespoons butter
2 tablespoons all purpose flour
1 teaspoon dry mustard
2/3 cup milk
2 large eggs, separated
2/3 cup (packed) grated Swiss cheese (about 3 ounces)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°F. Generously butter two 1 1/4-cup soufflé dishes or custard cups. Divide asparagus pieces between prepared dishes. Melt butter in heavy medium saucepan. Drizzle 3/4 teaspoon butter over asparagus in each dish. Reserve remaining butter in pan. Bake asparagus until just tender and beginning to brown, about 6 minutes. Maintain oven temperature. Meanwhile, add flour and mustard to remaining butter in pan and whisk until smooth paste forms. Set over medium heat and whisk 1 minute. Whisk milk and yolks to blend in small bowl; whisk into flour mixture. Cook until sauce thickens, whisking constantly, about 2 minutes. Remove pan from heat. Add grated cheese, salt and pepper and stir until cheese melts.
  • Beat egg whites in medium bowl until stiff but not dry. Fold whites into warm cheese mixture in pan. Spoon all of soufflé batter over asparagus in dishes.
  • Bake soufflés until puffed and golden, about 14 minutes. Serve immediately.

CHEESE SOUFFLES WITH BACON ARUGULA SALAD



Cheese Souffles with Bacon Arugula Salad image

Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for ramekins
2 tablespoons finely grated Parmesan cheese (1/2 ounce)
1/4 cup all-purpose flour
1 cup whole milk
1 cup grated Gruyere cheese (2 ounces)
2 tablespoons minced chives, plus 1 tablespoon 1/2-inch pieces
Coarse salt and freshly ground pepper
3 large eggs, room temperature, whites and yolks separated
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
2 cups packed baby arugula (2 ounces)
4 strips bacon, cooked and broken into large pieces, for serving

Steps:

  • Preheat oven to 400 degrees. Butter two 2-cup ramekins, coat with Parmesan, and refrigerate. Melt butter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in egg yolks.
  • Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees; bake until puffed, about 15 minutes.
  • Whisk together oil and vinegar; drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with souffle.

TWICE-BAKED CHEESE SOUFFLES



Twice-Baked Cheese Souffles image

You'll easily impress guests with these individual cheese souffles from our home economists. Partially bake and refrigerate them early in the morning. Then simply sprinkle with cheese and finish baking when ready to eat.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 4 servings.

Number Of Ingredients 9

3 tablespoons butter
1/4 cup all-purpose flour
2 cups plus 2 tablespoons 2% milk
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups shredded cheddar cheese, divided
3 large eggs, separated

Steps:

  • In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, onion powder, salt, nutmeg and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and stir until melted. Remove from the heat; set aside., In a small bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot cheese sauce. Return all to the pan; cook and stir for 1-2 minutes. Cool completely., In large bowl, beat egg whites on high speed until stiff peaks form. Gently fold into cooled cheese mixture. Pour into ungreased 1-cup souffle dishes or custard cups. Place in a shallow baking pan. Add 1 in. of hot water to pan. , Bake, uncovered, at 325° for 20 minutes. Remove custard cups to wire racks to cool. Cover and refrigerate for up to 4 hours. , Remove from the refrigerator 30 minutes before baking. Uncover; sprinkle with remaining cheese. , Bake at 425° for 15-20 minutes or until puffed and golden brown.

Nutrition Facts : Calories 440 calories, Fat 33g fat (21g saturated fat), Cholesterol 260mg cholesterol, Sodium 685mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 22g protein.

GRITS-AND-CHEESE SOUFFLES



Grits-and-Cheese Souffles image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

3/4 cup quick-cooking grits
Nonstick cooking spray
1/2 cup finely grated parmesan cheese (about 1/2 ounce), plus more for the ramekins
1 1/2 cups frozen corn, thawed
2 ounces reduced-fat cream cheese, at room temperature
2 large egg yolks plus 4 egg whites, at room temperature
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 tablespoon plus 1/2 teaspoon white wine vinegar
6 cups baby arugula
1 teaspoon extra-virgin olive oil

Steps:

  • Preheat the oven to 425 degrees F. Mix the grits and 1 1/2 cups water in a large microwave-safe bowl and microwave until thickened, about 4 minutes. Stir occasionally until slightly cooled. Meanwhile, coat four 10-ounce ramekins with cooking spray and sprinkle with parmesan; tap out the excess. Place the ramekins on a baking sheet.
  • Combine the cooled grits, corn, cream cheese, egg yolks, thyme, 1/2 cup parmesan and 1/4 teaspoon each salt and pepper in a blender. Puree until smooth, stopping the motor to stir by hand if needed (the mixture will be thick). Transfer to a large bowl.
  • In a separate bowl, beat the egg whites and 1/2 teaspoon vinegar until medium peaks form. Fold one-quarter of the whites into the grits mixture, then fold in the rest. Pour the batter into the prepared ramekins. Bake until puffed and golden, 20 to 25 minutes. Toss the arugula with the remaining 1 tablespoon vinegar, the olive oil, and salt and pepper to taste. Serve with the souffles.

APPLE AND CHEDDAR CHEESE SOUFFLES



Apple and Cheddar Cheese Souffles image

Even a regular sharp Cheddar souffle is an amazing thing, but when you add little pieces of caramelized apple, you're talking about taking it up to a whole 'nother level of awesomeness.

Provided by Chef John

Categories     Appetizers and Snacks     Fruit

Time 1h

Yield 4

Number Of Ingredients 12

1 tablespoon butter
1 Granny Smith apple - peeled, cored, and diced
1 tablespoon white sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
½ teaspoon salt
1 pinch freshly ground black pepper
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
2 eggs, separated
3 ounces sharp white Cheddar cheese, shredded

Steps:

  • Place a large skillet over medium-high heat and melt 1 tablespoon butter just until the edges of the butter look slightly browned and smells nutty, about 1 minute. Stir apples into butter and cook until they just begin to soften, about 2 minutes. Sprinkle with sugar and continue to cook until apples are soft and slightly caramelized, about 5 minutes. Transfer apples to a plate and spread out to cool.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 4 ramekins generously with butter. Place ramekins onto a sheet pan.
  • Melt 2 tablespoons butter in a small skillet over medium heat; stir in flour and cook until mixture is smooth and raw taste of flour is cooked out of the roux, 2 to 3 minutes. Pour milk into roux, bring to a simmer, and whisk until mixture thickens to a smooth white sauce, about 2 minutes. Cook, whisking, for 1 minute more and remove from heat; cool white sauce to lukewarm temperature.
  • Pour white sauce into a large mixing bowl and whisk in salt, black pepper, cayenne pepper, nutmeg, and egg yolks. Stir Cheddar cheese into white sauce mixture until thoroughly combined.
  • Whisk egg whites in a glass or metal bowl until they hold soft, fluffy peaks, about 2 minutes. Gently fold half the beaten egg whites into the souffle batter. Repeat with remaining whites to make a soft, airy batter. Fold in cooled apple mixture. Divide mixture into prepared ramekins.
  • Bake in the preheated oven until souffles have risen and tops are browned, about 22 minutes. Souffles will fall slightly as they cool. Serve warm.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 14 g, Cholesterol 143.1 mg, Fat 19.5 g, Fiber 0.9 g, Protein 11.1 g, SaturatedFat 11.6 g, Sodium 544.7 mg, Sugar 9.9 g

TWICE-BAKED GOAT CHEESE SOUFFLES WITH SALAD



Twice-Baked Goat Cheese Souffles with Salad image

Categories     Milk/Cream     Mixer     Cheese     Egg     Mustard     Bake     Vegetarian     Goat Cheese     Winter     Ramekin     Gourmet

Yield Serves 6 as a light main course

Number Of Ingredients 9

1/2 pound aged (firm) goat cheese
4 large eggs
3 1/2 tablespoons unsalted butter
1/3 cup all-purpose flour
1 1/3 cups whole milk
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh thyme leaves
3/4 cup heavy cream
Accompaniment: salad greens tossed with vinaigrette

Steps:

  • Preheat oven to 375°F and butter six 3/4-cup ramekins (3 3/4 by 2 inches). Crumble goat cheese and separate eggs. In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and add yolks, mustard, 1 teaspoon thyme, two thirds cheese, and salt and pepper to taste, whisking until cheese is melted. Transfer yolk mixture to a large bowl.
  • In another large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into yolk mixture to lighten and fold in remaining whites and remaining cheese gently but thoroughly.
  • Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack. Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
  • Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
  • Increase temperature to 425°F.
  • In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
  • Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé and arrange salad decoratively alongside.

BLUE CHEESE AND WALNUT SOUFFLES AND MESCLUN WITH RED PEPPER VINAIGRETTE



Blue Cheese and Walnut Souffles and Mesclun with Red Pepper Vinaigrette image

Categories     Salad     Mixer     Egg     Leafy Green     Appetizer     Bake     Vegetarian     Blue Cheese     Walnut     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 12

For soufflés
1/4 cup finely chopped walnuts, toasted
4 tablespoons all-purpose flour
3 tablespoons unsalted butter
2/3 cup milk
5 ounces cold Saga blue cheese, rind discarded, chopped and softened (about 1 cup)
3 large egg yolks
freshly ground black pepper to taste
5 large egg whites
Red Pepper Vinaigrette
6 cups mesclun (mixed baby greens, about 1/2 pound), rinsed and spun dry
Garnish: finely chopped red and yellow bell peppers and edible flower petals

Steps:

  • Make soufflés:
  • Preheat oven to 350°F. and generously butter six 1/2-cup soufflé dishes or custard cups.
  • In a small bowl stir together walnuts and 1/2 tablespoon flour. Coat soufflé dishes or custard cups with walnut mixture, knocking out excess.
  • In a small heavy saucepan melt butter over moderately low heat and whisk in remaining 3 1/2 tablespoons flour. Cook roux, whisking constantly, 3 minutes and add milk in a stream, whisking. Bring mixture to a boil over moderate heat, whisking, and cook until thickened, about 30 seconds.
  • Remove pan from heat and transfer mixture to a bowl. Cool mixture slightly. Whisk cheese, yolks, black pepper, and salt to taste into milk mixture until cheese is melted.
  • In a bowl with an electric mixer beat whites until they just hold stiff peaks. Stir one third of whites into cheese mixture to lighten and fold in remaining whites gently but thoroughly.
  • Divide soufflé mixture among prepared soufflé dishes or cups and put in a large baking pan just large enough to hold them. Add enough hot water to pan to reach halfway up sides of soufflés dishes or cups and bake soufflés in middle of oven until puffed and golden brown, about 25 minutes. Remove pan from oven and let soufflé dishes or cups stand in pan 15 minutes. (Soufflés will fall.)
  • Lightly butter a baking sheet.
  • Remove soufflé dishes or cups from pan and run a knife around edge of each dish or cup, carefully lifting edge of each soufflé slightly to help release it from bottom. Invert soufflé onto hand and carefully put, top side up, onto prepared baking sheet. Soufflés may be prepared up to this point 2 days ahead and chilled, covered.
  • Increase temperature to 425°F.
  • Bake soufflés in middle of oven until puffed slightly and heated through, about 5 minutes.
  • Make vinaigrette while soufflés are baking.
  • In a bowl toss mesclun with vinaigrette and divide among 6 salad plates. Arrange soufflés among 6 salad plates. Arrange soufflés along side of mesclun and garnish with bell peppers and flowers.

GOAT CHEESE SOUFFLES IN PHYLLO CUPS WITH FRISéE SALAD



Goat Cheese Souffles in Phyllo Cups with Frisée Salad image

Categories     Salad     Leafy Green     Appetizer     Bake     Goat Cheese     Radish     Chive     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

For phyllo cups
6 (17- by 12-inch) phyllo sheets, thawed if frozen
1/2 stick (1/4 cup) unsalted butter, melted
For soufflé filling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
finely grated Parmigiano-Reggiano (1/2 cup)
5 oz soft mild goat cheese, crumbled (2/3 cup)
For salad
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
8 oz frisée, torn into bite-size pieces (8 cups)
6 radishes, cut into very thin wedges
3 tablespoons chopped fresh chives
Special Equipment
a muffin pan with 12 (1/2- or 1/3-cup) muffin cups

Steps:

  • Make cups:
  • Preheat oven to 375°F.
  • Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
  • Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed. Line each of 6 muffin cups with a square. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
  • Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.
  • Make filling:
  • Increase oven temperature to 400°F.
  • While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bringto a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese. (Cover surface of mixture with wax paper if not using immediately.)
  • Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
  • Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano. Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
  • Make salad while soufflés bake:
  • Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.
  • Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.
  • Place a soufflé cup in each salad and serve immediately.

CABRALES CHEESE SOUFFLES WITH ENDIVE AND ASIAN PEAR SALAD



Cabrales Cheese Souffles with Endive and Asian Pear Salad image

Provided by Todd Davies

Categories     Milk/Cream     Mixer     Cheese     Egg     Appetizer     Brunch     Bake     Quick & Easy     Blue Cheese     Winter     Asian Pear     Endive     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6

Number Of Ingredients 8

2 tablespoons (1/4 stick) unsalted butter
1/4 cup all purpose flour
1 cup whole milk
6 ounces Cabrales or Maytag blue cheese, crumbled (about 3/4 cup packed)
3 large eggs, separated
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon coarse kosher salt
Endive and Asian Pear Salad

Steps:

  • Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Dust with flour; shake out excess. Place dishes in roasting pan. Melt 2 tablespoons butter in medium saucepan over medium heat. Add 1/4 cup flour; whisk 1 minute. Gradually add milk and whisk until mixture is thick and smooth, about 2 minutes. Remove from heat. Add cheese and whisk until melted and smooth. Whisk in egg yolks, pepper, and kosher salt. Cool soufflé base 15 minutes.
  • Using electric mixer, beat egg whites in medium bowl until stiff but not dry. Fold whites into soufflé base in 2 additions (mixture will be runny). Divide soufflé among prepared dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes. Bake until soufflés are slightly puffed and golden on top, about 35 minutes (soufflés may not rise above rim of dishes). (Can be prepared 2 hours ahead. Remove soufflés from water bath; let stand at room temperature. Place soufflé dishes on baking sheet and rewarm in 350°F oven 10 minutes.)
  • Divide Endive and Asian Pear Salad among 6 plates. Place 1 soufflé dish alongside salad on each plate and serve.

TWICE-BAKED CHEDDAR CHEESE SOUFFLES



Twice-Baked Cheddar Cheese Souffles image

Categories     Dairy     Egg     Appetizer     Bake     Vegetarian     Cheddar     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 10

1/4 cup dry breadcrumbs
2 tablespoons finely chopped toasted hazelnuts
1/3 cup whole milk
1 tablespoon butter
1 tablespoon all purpose flour
3/4 cup grated sharp cheddar cheese (about 4 1/2 ounces)
1 large egg yolk
4 large egg whites
1 tablespoon fresh lemon juice
Pinch of salt

Steps:

  • Position rack in center of oven and preheat to 350°F. Mix breadcrumbs and hazelnuts in small bowl. Butter four 8-ounce soufflé dishes or custard cups. Coat sides and bottoms of dishes with breadcrumb mixture. Place dishes in large roasting pan.
  • Bring milk to boil in heavy large saucepan. Set aside. Melt butter in heavy small saucepan over medium heat. Add flour and stir until pale golden, about 5 minutes. Gradually whisk in hot milk. Bring mixture to boil, stirring constantly. Reduce heat and simmer 1 minute. Remove from heat. Whisk in 1/4 cup cheese and egg yolk. Cool slightly.
  • Using electric mixer, beat egg whites, lemon juice and pinch of salt in large bowl until stiff but not dry. Gently fold 1/4 of whites into lukewarm cheese mixture to lighten. Fold in remaining whites.
  • Divide half of soufflé mixture among prepared dishes. Sprinkle 1 tablespoon cheese over each soufflé. Top with remaining soufflé mixture. Pour enough hot water into roasting pan to come 1/2 inch up sides of dishes.
  • Bake soufflés until puffed and tops are golden brown, about 15 minutes. Remove dishes from water. Cool 10 minutes. Run small knife around sides of soufflés. Gently turn soufflés out onto baking sheet. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.)
  • Sprinkle remaining 1/4 cup cheese evenly over soufflés. Bake until soufflés are heated through, about 8 minutes if baked immediately or 10 minutes if refrigerated overnight. Transfer to plates.

MAYTAG BLUE CHEESE SOUFFLES WITH BLACK CORINTH GRAPES AND MUSCAT GRAPE REDUCTION



Maytag Blue Cheese Souffles with Black Corinth Grapes and Muscat Grape Reduction image

Categories     Food Processor     Mixer     Egg     Fruit     Bake     Vegetarian     Blue Cheese     Walnut     Fall     Grape     Bon Appétit

Yield Serves 6 as a cheese course or first course

Number Of Ingredients 17

For grape reduction
3 cups Muscat grapes or other grapes (about 1 1/4 pounds)
1/2 cup water
For soufflés
3 tablespoons finely chopped walnuts (preferably black walnuts*)
1/2 cup milk
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1 large egg yolk
1/4 pound Maytag Blue cheese**
2 large egg whites
For brioche toasts
2 individual brioches (each about 3 inches in diameter)
1 tablespoon unsalted butter
1 cup black Corinth grapes (Champagne grapes)
*available at some specialty foods shops and by mail order from American Spoon Foods, tel. (800) 222-5886
**available at specialty foods and cheese shops and by mail order from Maytag Dairy Farms, tel. (800) 247-2458

Steps:

  • Make grape reduction:
  • In a 1 1/2-quart saucepan simmer grapes in water, uncovered, 30 minutes. Pour mixture through a fine sieve into a bowl, pressing hard on solids to extract as much liquid as possible. Transfer liquid to cleaned pan and gently boil until reduced to about 1/2 cup. Keep sauce warm, covered. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before serving.
  • Make soufflés:
  • Preheat oven to 400°F.
  • Butter six 1/4-cup ramekins (2 1/2 by 1 1/4 inches) and coat with walnuts, knocking out excess walnuts.
  • In another 1 1/2-quart saucepan heat milk and butter over moderate heat until butter is melted and bring to a boil. Add flour all at once and whisk vigorously until mixture returns to a boil. Transfer mixture to a bowl and whisk until it no longer emits steam. Whisk in yolk (mixture will be very stiff). Break half of Maytag Blue into small pieces and with a rubber spatula stir into flour mixture.
  • In a bowl with an electric mixer beat whites until they just hold stiff peaks and whisk half of whites into cheese mixture to lighten. Add remaining whites and whisk gently until incorporated (mixture will be dense).
  • Divide batter among ramekins and arrange in a roasting pan. Add enough hot water to roasting pan to reach halfway up sides of ramekins and bake soufflés in middle of oven until puffed and golden brown, about 30 minutes.
  • Make brioche toasts while soufflés are baking:
  • Cut six 1/2-inch-thick slices from brioches and with a 2 1/2-inch round cutter cut a round from each slice. In a 10- to 12-inch nonstick skillet heat butter over moderately high heat until foam subsides and sauté brioche rounds until golden, about 30 seconds on each side. Break remaining half Maytag Blue into chunks.
  • Put a brioche toast in center of each of 6 plates. Invert soufflés, 1 at a time, onto a large plate and turn right side up. Top each brioche round with a soufflé. Spoon sauce around soufflés and arrange grapes and remaining cheese on plates.

CHEESE SOUFFLES



Cheese Souffles image

"I think it's a shame that souffles are often overlooked," writes Dennis Blankenbaker of Flora, Illinois. "These individual souffles are elegant for brunch."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 7

3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon ground mustard
Dash cayenne pepper
1 cup whole milk
1 cup shredded cheddar cheese or Swiss cheese
4 large eggs, separated

Steps:

  • In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. , Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly. In a bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. , Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350° for 20 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Nutrition Facts :

CHEESE PUDDING SOUFFLéS



Cheese Pudding Soufflés image

Provided by Julia Reed

Categories     project, sauces and gravies, appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 13

4 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups milk, slightly warmed
1 teaspoon salt or to taste
2 sprigs fresh thyme
1 medium onion, diced
1/2 cup scallions, including a bit of the green part, thinly sliced
1/2 cup garlic cloves, peeled and thinly sliced
Pinch of cayenne
1/2 cup grated Gruyère cheese (2 ounces)
1/2 teaspoon freshly ground black pepper or to taste
3 large eggs, separated
1/3 cup heavy cream

Steps:

  • Melt 3 tablespoons of the butter over medium-low heat. Add the flour and cook for a few minutes, stirring constantly. Pour in the milk a little at a time, whisking after each addition until smooth. Add 1/2 teaspoon salt and the thyme sprigs. Reduce heat to very low and cook, stirring frequently, until the sauce is medium-thick, about 20 minutes. Let cool to room temperature and remove the thyme.
  • Melt the remaining tablespoon butter in a skillet over medium heat and cook the onion until translucent, about 5 minutes. Add scallions, garlic, 1/2 teaspoon salt and 1/4 cup water. Reduce heat and cook until the garlic is soft and the water is nearly evaporated, about 10 minutes, adding more water if necessary to keep the vegetables from browning. Set aside to cool.
  • Purée the mixture in a food processor, add the sauce, cayenne, Gruyère and 1/2 teaspoon pepper and process until blended. Taste and adjust seasoning -- it should be fairly highly seasoned. Add the egg yolks and process until blended. Transfer to a large bowl.
  • Preheat oven to 400 degrees. Generously butter six 6-ounce ramekins or custard cups. Beat the egg whites in a medium bowl until they form soft peaks and gently fold them into the cheese mixture. (Do not overfold.) Spoon into the ramekins and place in a baking pan. Add enough boiling water to come halfway up the sides. Bake until the soufflés are puffed and light golden brown, 20 to 30 minutes.
  • Carefully remove the ramekins. When the soufflés have cooled a bit, unmold them by running a paring knife around the edges, inverting each soufflé into the palm of your hand and placing it in a shallow baking dish, top side up. They can now be held at room temperature for a few hours. They can also be held in the refrigerator, covered in plastic wrap, overnight.
  • When ready to serve, preheat oven to 425 degrees. If refrigerated, bring soufflés to room temperature. Pour the cream over and around soufflés. Bake until the cream is hot and bubbling and the soufflés are puffed up again, about 6 to 8 minutes. Serve with the hot cream.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use a good quality cheese that melts well, such as Gruyère, cheddar, or Parmesan.
  • Make sure the butter and milk are cold before you start cooking.
  • Don't overbeat the egg whites. They should be stiff but not dry.
  • Fold the egg whites into the cheese mixture gently, until just combined.
  • Bake the soufflés immediately after assembling them.
  • Don't open the oven door while the soufflés are baking.
  • Serve the soufflés immediately.

Conclusion:

Cheese soufflés are a delicious and impressive dish that can be enjoyed for breakfast, lunch, or dinner. They are relatively easy to make, but they do require a little bit of care and attention. By following the tips above, you can ensure that your cheese soufflés turn out perfect every time.

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