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Cheese Soufflé

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Cheese
Servings: 2


  • 1-2 Tbsp Parmesan cheese
  • 1 1/2 Tbsp unsalted butter plus additional for the ramekins
  • 1 1/2 Tbsp all purpose flour
  • 1/2 C hot milk
  • 1/4 tsp salt
  • 1/8 tsp ground white pepper
  • 1/8 tsp red pepper flakes
  • 1/8 tsp cayenne pepper
  • 2 large yolks
  • 1/3 C large egg whites
  • 1/2 C shredded Swiss cheese
  • 2 tsp plain breadcrumbs


  • Preheat oven to 400 °F.
  • Butter the bottom and sides of your small (4-6oz) ramekins. Shake Parmesan around within the buttered dishes, coating well. Save extra cheese for sprinkling.
  • In a small saucepan over medium heat, combine butter and flour. Add hot milk. Bring to a light boil for 2-3 minutes. Add seasonings. Stir well and remove from heat. Whisk in egg yolks one at a time. Set aside.
  • In a medium bowl, beat egg whites until stiff peaks form.
  • Stir 1/4 of the egg whites into yolk mixture. Fold remaining in with shredded Swiss cheese.
  • Fill ramekins 3/4 of the way full. Sprinkle with remaining Parmesan cheese and 1 tsp breadcrumbs per dish.
  • Place in oven. Immediately reduce heat to 375 degrees. Bake for 25-30 minutes or until puffed up and golden.
  • Serve immediately.


Slightly adapted from: The Way to Cook by Julia Child.