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Mini Cheese Soufflés based on recipe by Stephanie Wilson

Quick and easy mini soufflé.
Prep Time45 minutes
Active Time20 minutes
Course: Appetizer
Cuisine: American, French
Keyword: cheese, souffle
Yield: 8
Calories: 115kcal
Author: Chef Verde

Materials

  • ½ tsp butter for coating ramekins
  • 2 tsp flour for dusting ramekins
  • 2 tbsp butter
  • 2 tbsp flour
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ⅛ tsp nutmeg
  • ¾ c milk
  • 1 ½ c shredded cheese swiss
  • 3 ea egg yolks
  • 3 ea egg whites maybe use egg whites from store?

Instructions

  • Preheat oven to 350°.
  • Coat each ramekin (4-6 depending on their size) with butter. Add 1/2 teaspoon flour to each, then tilt to coat, shaking out the excess. Place parchment paper on baking sheet.
  • Melt 2 tablespoons butter in a medium sized saucepan.
    Add 2 tablespoons flour, salt, pepper. and nutmeg; stir with a whisk.
  • When it is sizzling, add the cold milk to sauce pan and bring to a boil, whisking constantly.
    Boil about 20 seconds, then remove from the heat.
    Add cheese; stir until it melts.
  • Separate the eggs and beat the yolks until light and lemony in color in small bowl.
    Add 2 tablespoons of the milk mixture from sauce pan to the yolks, whisking constantly to temper.
    Then whisk the yolk mixture from small bowl to into the sauce pan milk mixture.
  • In a separate larger bowl, whip the egg white using a whisk or electric mixer until stiff but not dry peaks form.
    About 1 minute.
    Fold 1/3 of the egg white mixture into the sauce pan milk and yolks mixture.
    Then gently fold in the remaining egg whites.
  • Spoon mixture into prepared ramekins until they are 3/4 full.
    Bake without opening the oven for 15 to 20 minutes or until puffed and golden.
    Serve immediately.

Notes

While traditional cheese soufflés can take up to 1 1/2 in the oven, these mini cheese souffles take 20 minutes or less in the oven.