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Cheese Souffles

 Cheese Souffles
"I think it's a shame that souffles are often overlooked," writes Dennis Blankenbaker of Flora, Illinois. "These individual souffles are elegant for brunch."
4 ServingsPrep: 25 min. Bake: 20 min.


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


  • 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 near the center
  • comes out clean. Serve immediately. Yield: 4 servings.