Total Time
45mins
Prep 20 mins
Cook 25 mins

Oh My! This is an awesome recipe. It is from Tyler Florence of Food 911. I have served it for brunch with fresh fruit and for dinner with rib eye steaks. Very versitile and easy.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with Parmesan.
  3. Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan.
  4. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
  5. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown.
  6. Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened.
  7. Remove from heat.
  8. Beat in the egg yolks one at a time.
  9. Season with salt, pepper, and mustard.
  10. Stir in the cheese and incorporated evenly.
  11. Chill while preparing the egg whites.
  12. In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
  13. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it.
  14. Then gently fold in the rest.
  15. Pour into the prepared ramekins or souffle dish and place on a cookie sheet.
  16. Bake on the middle rack for about 25 minutes.
  17. The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly.
  18. Take care not to over bake.
Most Helpful

5 5

Hard to go terribly wrong with a cheese souffle, and this one certainly doesn't. The guests I served this too aren't great fans of strong cheese, but they still gave it great reviews. I think it downplays the blue cheese flavor nicely without making it too mild. It's important to note that oven temperature is a big factor in making souffles; the time in the directions worked fine in the oven I used, but I know it wouldn't have in my oven back home.

4 5

Mmmmm...Try this, instead with a good Gorgonzola (e.g. "Oregonzola" by Rogue Valley Creamery) and add some fresh basil. YUM-OH! (Oh, and add some garlic 8-)

3 5

I've never made souffle before, so this was a first for me. The taste was good, but after 25 mins in the oven, my souffle was only half cooked on the inside. I think this needs to cook for at least 40 mins in a big souffle dish.