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Photo: Beth Galton Photo by: Photo: Beth Galton

Cheese Soufflé

Real Simple FEBRUARY 2002

  • Yield: Makes 2 servings


  • 3 tablespoons butter
  • 2 tablespoons grated Parmesan
  • 2 teaspoons flour
  • 1/2 cup milk
  • 1/2 cup grated Gruyère or Cheddar
  • Pinch cayenne pepper
  • Pinch nutmeg
  • 2 egg yolks
  • 2 egg whites
  • Pinch salt


Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with the Parmesan, then tap out the excess. Set aside.

In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat and stir in the cheese until melted. Blend in the cayenne and nutmeg. Whisk in the yolks one at a time. Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)

In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately.

Nutritional Information

Amount per serving
  • Calcium: 430mg
  • Calories: 404
  • Calories from fat: 1%
  • Carbohydrate: 6g
  • Cholesterol: 297mg
  • Fat: 34g
  • Fiber: 0g
  • Iron: 1mg
  • Protein: 19mg
  • Saturated fat: 19g
  • Sodium: 334mg

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Cheese Soufflé recipe