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Homemade Blue Cheese Souffle'

I've always been intimidated about making a souffle-- until now. This makes a light and satisfying lunch or supper-- and makes you feel like you're in a French bistro.
Course Appetizer, Main Course
Cuisine French
Keyword Cheese Souffle
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Debby - www.AFeastfortheEyes.net

Equipment

  • 4 Ramekins

Ingredients

  • 3 tablespoons unsalted butter plus extra for greasing the dish
  • 1/4 cup finely grated Parmesan plus extra for sprinkling
  • 3 tablespoons all-purpose flour
  • 1 cup scalded milk
  • Kosher salt and freshly ground black pepper
  • Pinch cayenne pepper
  • Pinch nutmeg
  • 4 extra-large egg yolks at room temperature
  • 3 ounces good Roquefort cheese chopped
  • 5 extra-large egg whites at room temperature
  • 1/8 teaspoon cream of tartar

Instructions

  • Preheat the oven to 400°F.
  • Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
  • NOTE: I used 4 small ramekins and make "collars" with parchment paper so the souffle could rise higher.
  • Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.
  • Off the heat, whisk in the hot milk (I heated it in the microwave for about 90 seconds), 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg.
  • Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Off the heat, while still hot, whisk in the egg yolks, one at a time.
    Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment.
  • Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.
  • Pour into the souffle dish, then smooth the top.
  • Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven.
  • Turn the temperature down to 375°F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

Notes

Recipe source: Ina Garten