Blue Cheese Souffle
Elevate your appetizer game with this elegant Blue Cheese Soufflé, a decadent dish packed with bold, tangy flavors. This recipe combines the creamy richness of crumbled blue cheese with the delicate fluffiness of whipped egg whites to create a show-stopping masterpiece. Perfectly baked in individual ramekins coated with butter and Parmesan cheese, these soufflés develop a golden crust while staying irresistibly airy inside. A harmonious blend of cayenne pepper, black pepper, and subtle salt adds layers of depth to the cheesy goodness. With just 15 minutes of prep and 20 minutes in the oven, this savory delight is ideal for a refined dinner party or an indulgent treat. Serve your soufflé while piping hot to experience its signature light, melt-in-your-mouth texture. Keywords: Blue Cheese Soufflé recipe, savory soufflé, appetizer ideas, gourmet cheese recipes, quick and elegant dishes.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 3 ounces blue cheese (crumbled)
- 3 large eggs (separated)
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 pinch of cayenne pepper
- 1 tablespoon butter (for greasing ramekins)
- 2 tablespoons grated Parmesan cheese (for coating ramekins)
Instructions
Preheat your oven to 375°F (190°C) and place a baking tray inside to warm.
Grease four individual 8-ounce ramekins with butter, ensuring full coverage. Then coat the inside of each ramekin with grated Parmesan cheese, shaking off the excess.
In a medium saucepan over medium heat, melt the unsalted butter. Add the flour and whisk continuously for 2 minutes to cook the raw flour and form a roux.
Slowly pour in the milk while whisking to ensure no lumps form. Continue stirring until the mixture thickens, about 3 to 4 minutes.
Remove the saucepan from the heat and stir in the crumbled blue cheese until melted and smooth.
Let the mixture cool slightly, then whisk in the egg yolks one at a time. Add salt, black pepper, and a pinch of cayenne pepper for flavor.
In a clean mixing bowl, beat the egg whites with an electric mixer on medium-high until stiff peaks form.
Gently fold a third of the beaten egg whites into the blue cheese mixture to lighten it. Then carefully fold in the remaining egg whites, ensuring you preserve as much air as possible.
Divide the mixture evenly among the prepared ramekins, filling each about three-quarters full. Use a knife to smooth the top if needed.
Place the ramekins onto the preheated baking tray in the oven. Bake for 18 to 20 minutes, or until the soufflés are puffed and golden on top.
Serve the soufflés immediately as they are best enjoyed warm and airy.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 3.6 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 235 mg | 18% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
