Main Dishes

Small Cheese Soufflés

December 5, 2013

Contrary to popular belief, the soufflé is easy to make and keep “blown”. Inspired by a recipe of a la Distasio, these small soufflés are delicious and very light with a salad.

Servings: 4 or 6 small ramekins


  • 1 tablespoons of melted butter to grease the molds
  • 3 tablespoons butter
  • 2 c. grated Parmesan cheese (optional)
  • 1/4 cup unbleached all-purpose flour
  • 1 cup milk
  • 1 cup Gruyere cheese, cheddar, grated cheese
  • 4 eggs, separated
  • 1/3 cup chopped fresh herbs of your choice (chives, parsley, dill, basil) and a few pinches of dried herbs
  • 1/3 cup pecans or Grenoble chopped toasted (optional)
  • Salt and freshly ground pepper


  1. Preheat oven to 350 ° F. Butter 4 ramekins and sprinkle with grated Parmesan cheese (optional).
  2. In a small saucepan over medium-low heat, melt butter, add flour and cook 1 minute, stirring.
  3. Stir in milk, whisking. Bring to a boil, stirring. Cook 3 minutes.
  4. Remove from heat, add cheese, stirring until melted.
  5. Add the egg yolks, herbs, salt and pepper, whisk to combine.
  6. In a bowl, whisk the egg whites with 1 pinch of salt with electric mixer until firm.
  7. Add 1/3 of the whites into the above mixture, fold in to relax the preparation.
  8. Pour the mixture over the meringue into another bowl and fold in with a spatula.
  9. Divide between the ramekins. Place in a rectangular mold. Sprinkle chopped nuts
  10. Pour boiling or hot water halfway up the ramekins.
  11. Bake 25 minutes (do not open the oven door). Close the oven. Let cool about 5 minutes to avoid thermal shock.

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