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Camembert Souffles Recipe

Camembert Souffles Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:2 servings


  • 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 large egg yolk, lightly beaten
  • Dash cream of tartar
  • Dash salt


  • 1. 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.
  • 2. 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.
  • 3. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Allow to cool slightly.
  • 4. 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.
  • 5. 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 each: 253 calories, 17g fat (10g saturated fat), 149mg cholesterol, 497mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 17g protein.

Reviews for Camembert Souffles

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tamming User ID: 1995386 166405
Reviewed Feb. 11, 2013

"Fantastic! We made these for a cooking club brunch and they were not only pretty easy but melt in your mouth delicious!"

bonniemarie07w User ID: 5350160 180503
Reviewed Feb. 11, 2011

"the directions call for egg yolks however, the ingredients doesn't say how many"

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