Cheesy Souffles Recipe

5 4 3
Cheesy Souffles Recipe
Cheesy Souffles Recipe photo by Taste of Home
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Cheesy Souffles Recipe

Read Reviews
5 4 3
Publisher Photo
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!
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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.
Preheat oven to 350°. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two ungreased 8-oz. ramekins or custard cups.
Bake 20-25 minutes or until the tops are puffed and centers appear set. Serve immediately. Yield: 2 servings.
Originally published as Cheese Souffles in Cooking for 2 Fall 2006, p49

Nutritional Facts

1 each: 301 calories, 23g fat (14g saturated fat), 270mg cholesterol, 350mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 15g protein.

  • 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
  1. 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.
  2. Preheat oven to 350°. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two ungreased 8-oz. ramekins or custard cups.
  3. Bake 20-25 minutes or until the tops are puffed and centers appear set. Serve immediately. Yield: 2 servings.
Originally published as Cheese Souffles in Cooking for 2 Fall 2006, p49

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Reviews forCheesy Souffles

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MY REVIEW
IslandWife User ID: 6007790 84281
Reviewed Jan. 21, 2012 Edited Mar. 9, 2014

"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. These are very tasty - I am planning on making them for company next weekend - they go really well with lemon scones!"

MY REVIEW
thecrazyscotsman User ID: 6201877 155962
Reviewed Jan. 1, 2012

"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"

MY REVIEW
[email protected] User ID: 77962 63535
Reviewed May. 28, 2010

"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."

MY REVIEW
niki bagri User ID: 3850837 84277
Reviewed Feb. 3, 2009

"i eat neither eggwhites nor yolk.

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

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