Cheese Souffle

Ready In 30 min.
Prep 10 min.
Cook 20 min.


Our egg farmer families love the taste of this cheese soufflé. It looks impressive, and is surprisingly easy to make.


Melt butter in a 4-cup (1 L) measuring cup or a medium bowl in the microwave. Stir in flour, salt and pepper.

Whisk in milk, then cheese, until combined. Cook in microwave for 2 minutes on High; stir. Cook for another 1-½ to 2 minutes until mixture becomes a smooth, thickened sauce.

Whisk egg yolks until blended. Add a little of the sauce to the yolks; stir thoroughly. Stir yolk mixture back into the sauce.

Beat egg whites until stiff. Fold egg yolk/sauce mixture gently into beaten egg whites just until combined. (Mixture does not have to be completely blended.)

Spoon or pour into four lightly greased 1-cup (250 mL) straight-sided ramekins or soufflé dishes.

Bake in a preheated 325°F (160°C) oven until puffed and golden brown, about 20 minutes.

Serve immediately.

Tip: Use the cheese or blend of cheeses of your choice.
Tip: If desired, use a 4 or 6 cup (1 or 1.5L) soufflé dish or round straight sided casserole dish to bake just one soufflé. Baking time will be about 40 to 45 minutes.
Tip: Be sure to use clean beaters to beat egg whites or the whites will not form a stiff foam.

Brought to you by: Egg Farmers of Ontario