Blue Cheese Souffle Barefoot Contessa Ina Garten
Elevate your appetizer game with Ina Garten's Blue Cheese Soufflé, a show-stopping dish that combines the luxurious creaminess of blue cheese with the light, airy texture of a classic French soufflé. Perfectly coated ramekins lined with Parmesan set the stage for an irresistible golden crust, while the rich base of a velvety roux infused with nutmeg and black pepper creates the ultimate flavor foundation. Whipped egg whites are gently folded into the mixture to achieve that signature rise, making each bite as fluffy as a cloud. Ready in under an hour, this sophisticated dish is ideal for entertaining or treating yourself to something indulgent. Serve these soufflés hot out of the oven to savor their cheesy perfection at its peak.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter (plus extra for greasing)
- 3 tablespoons all-purpose flour
- 1.25 cups whole milk
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper (freshly ground)
- 0.125 teaspoons nutmeg (freshly grated)
- 5 ounces crumbled blue cheese
- 4 units large eggs (separated)
- 0.25 teaspoons cream of tartar
- 0.25 cups grated parmesan cheese (for coating ramekins)
Instructions
Preheat your oven to 400°F (200°C). Generously butter the insides of four 8-ounce ramekins or soufflé dishes, then coat with grated Parmesan cheese, ensuring the sides are fully covered. Tap out excess cheese and set the ramekins on a baking sheet.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously to make a roux, cooking for about 1-2 minutes until bubbling but not browned.
Gradually whisk in the milk, continuing to stir until the mixture thickens, about 3-4 minutes. Reduce heat to low and stir in the kosher salt, black pepper, and nutmeg.
Remove the pan from heat and stir in the blue cheese until melted and fully incorporated. Let the mixture cool for about 5 minutes, then whisk in the egg yolks one at a time until smooth. Set aside.
In a clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until firm, glossy peaks form (do not overbeat).
Gently fold one-third of the egg white mixture into the cheesy base to lighten it. Carefully fold in the remaining egg whites in two more additions, being careful not to deflate the batter.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full. Run your thumb around the inside rim of each ramekin to create a small gap; this helps the soufflés rise evenly.
Place the baking sheet in the oven and immediately reduce the oven temperature to 375°F (190°C). Bake for 25-30 minutes, until the soufflés are puffed, golden brown on top, and slightly set in the center.
Serve immediately to enjoy the soufflés at their peak height and fluffiness.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 3528 mg | 153% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 20.6 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 1884 mg | 145% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1292 mg | 27% | |
*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.
