Heidi Strawn
January 14, 2011

Individual Herbed Cheese Soufflés


  • 2 T. butter
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. dry mustard
  • 1 cup milk
  • 1½  cups shredded sharp cheddar cheese
  • 6 eggs, separated
  • 2 to 3 tsp. finely chopped chives

Preheat oven to 375 degrees F.

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Butter six 1-cup soufflé dishes or five 10-ounce custard cups.

Melt butter in a medium-sized saucepan; remove from heat. Whisk in flour, salt, pepper and mustard; gradually add milk and stir until smooth. Return to medium heat and continue cooking and stirring until mixture thickens and bubbles, about 1 minute. Add cheese and stir until melted. Remove from heat and let cook while beating eggs.
In a large bowl, beat egg whites until stiff. Beat yolks well in small bowl. Pour small amount of cooled cheese mixture into egg yolks, blending thoroughly. Pour egg-yolk mixture into cheese mixture and mix well. Add chives and blend.

Fold cheese mixture into egg whites until no streaks of yellow or white remain. Pour into prepared dishes. Place dishes on a cookie sheet, and bake for 20 to 30 minutes or until puffed and golden. Serve immediately.

Soufflés can also be frozen prior to cooking. Cook frozen soufflés at 350 degrees F for about 40 minutes, until done.

Serves 6.

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