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Cheese Souffles Recipe

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Great for brunch, light late-night supper for two or as a versatile side dish, these melt-in-your-mouth souffles are flavorful, fluffy and fun. Thanks to Lynn McAllister in Mt. Ulla, North Carolina for the quick and easy recipe!

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Cheese Souffles Recipe

Prep: 15 min. Bake: 20 min.

Yield: 2 Servings

15 20 35

Ingredients

4-1/2 teaspoons butter
4-1/2 teaspoons all-purpose flour
1/2 cup 2% milk
1/2 cup shredded cheddar cheese
2 eggs, separated

Directions

In a large saucepan, melt butter. Whisk in flour until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Beat egg yolks. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Cool slightly.
In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two 8-oz. ramekins or custard cups coated with cooking spray.
Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 2 servings.

Nutritional Facts 1 souffle equals 301 calories, 23 g fat (14 g saturated fat), 270 mg cholesterol, 350 mg sodium, 9 g carbohydrate, trace fiber, 15 g protein.

Originally published as Cheese Souffles in Cooking for 2 Fall 2006, p49

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Reviews for Cheese Souffles (4)

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Reviewed on Jan. 21, 2012 by IslandWife

This is the second time I have made this recipe. It is delicious and easy - not to mention they look very pretty. I doubled the recipe for our family. I did cut back on the butter and flour to 1/3 cup each. I am sure it tastes better with more butter, but didn't want to use that much. These are very tasty - I am planning on making them for company next weekend - they go really well with lemon scones!

Reviewed on Jan. 01, 2012 by thecrazyscotsman

made this and it turned out more then perfect. i browned ma tops a lil more ( its the way i like em ) A++++ Cheese Souffles recipe

Reviewed on May. 28, 2010 by matteliz@swbell.net

This was my first attempt at souffle-making--it was very easy (once I got the eggs separated) and delicious. My two-year-old devoured it! I used parmesan cheese and chopped chives.

Reviewed on Feb. 03, 2009 by niki bagri

i eat neither eggwhites nor yolk.

is there some way to modufy this recipe without the eggs?please let me know..