Cheese Souffle

Cheese Souffle
Servings: 4 Prep 20 mins Bake 350°F 45 mins


  • 1/4 cup (1/2 stick) butter OR: margarine
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup milk
  • 1 cup crumbled goat cheese OR: 1 package (5.2 ounces) Boursin cheese
  • 1/4 teaspoon dried chives
  • 4 eggs, separated
  • 1/4 teaspoon cream of tartar

Make It

1. Heat oven to 350 degrees F. Coat 6-cup souffle dish with cooking spray.

2. Melt butter in saucepan. Stir in flour, salt and pepper; cook, stirring, 1 minute until blended. Stir in milk until smooth; cook, stirring, until sauce thickens and bubbles, about 1 minute. Remove from heat. Stir in cheese until melted. Stir in chives. Transfer to large bowl; cool.

3. Beat egg yolks in small bowl until thick. Fold into cheese mixture.

4. Beat whites with cream of tartar in large bowl until soft peaks form. Stir one-quarter of whites into sauce; fold in remaining whites. Pour into prepared dish.

5. For top-hat effect, run tip of teaspoon in groove around souffle mixture, 1-1/4 inches from dish edge.

6. Bake in 350 degrees F oven 45 minutes, until puffed and golden brown.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 409, Fat, total (g): 32, chol. (mg): 281, carb. (g): 10, pro. (g): 21, sodium (mg): 454, Percent Daily Values are based on a 2,000 calorie diet.