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Camembert Souffles

 Camembert Souffles
Set the mood for a romantic morning meal with these beautiful souffles. They can help to make an ordinary morning special. —Irina Ummel, Arlington, Texas
2 ServingsPrep: 30 min. Bake: 20 min.


  • 2 egg whites
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter
  • 2-1/4 teaspoons all-purpose flour
  • Dash ground nutmeg
  • Dash cayenne pepper
  • 1/2 cup 2% milk
  • 1/3 cup shredded Gruyere or Swiss cheese
  • 1 ounce Camembert cheese
  • 1-1/2 teaspoons sherry or reduced-sodium chicken broth
  • 1/2 teaspoon Dijon mustard
  • 1 egg yolk, lightly beaten
  • Dash cream of tartar
  • Dash salt


  • Let egg whites stand at room temperature for 30 minutes. Coat two
  • 8-oz. ramekins with cooking spray and lightly sprinkle with Parmesan
  • cheese; set aside.
  • In a small saucepan, melt butter. Whisk in flour, nutmeg and cayenne
  • until smooth; gradually add milk. Bring to a boil over medium heat;
  • cook and stir for 2 minutes or until thickened. Reduce heat; stir in
  • the Gruyere, Camembert, sherry and mustard until cheeses are melted.
  • Remove from heat. Transfer to a small bowl.

2 of 2

Camembert Souffles (continued)

Directions (continued)

  • Stir a small amount of hot mixture into egg yolk; return all to the
  • bowl, stirring constantly. Allow to cool slightly.
  • In a small bowl with clean beaters, beat the egg whites, cream of
  • tartar and salt until stiff peaks form. With a spatula, fold egg
  • whites into cheese mixture until combined. Transfer to prepared
  • ramekins.
  • Bake at 375° for 18-22 minutes or until the top is puffed and
  • center appears set. Serve immediately. Yield: 2 servings.
Nutritional Facts: 1 souffle (prepared with reduced-fat butter) equals 253 calories, 17 g fat (10 g saturated fat), 149 mg cholesterol, 497 mg sodium, 7 g carbohydrate, trace fiber, 17 g protein.