The Great Big Cheese Cookbook
Blue Cheese Souffle
Don't be afraid of making soufles. This flavorful
dish is a great reward for your efforts!
3 tablespoons unsalted butter
2 tablespoons grated Parmesan
3 tablespoons flour
1 cup milk, hot
4 egg yolks
1 teaspoon dry mustard
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black
pepper (or to taste)
3/4 cup crumbled blue cheese
5 egg whites
4 (8-ounce) ramekins
Preheat oven to 350 degrees F.
Grease ramekins with cooking
spray. Put 1/2 tablespoon
grated Parmesan cheese in
Turn ramekins around to coat
the inside with Parmesan.
To make a thick Béchamel
sauce base (also called roux),
melt butter in large skillet over
Stir constantly with whisk to
prevent lumps. Cook for 2 to 3
minutes to coat the flour. Do not
allow to brown.
Add hot milk to roux.
Continue to whisk until mixture is
Remove from heat. Beat in the
egg yolks, one at a time, mixing
Add blue cheese.
Mix well. Leave to cool slightly
while preparing the egg whites.
In clean medium bowl, beat egg
whites with electric mixer just
until they hold soft peaks, about
Spoon 1/3 of beaten egg whites
into Béchamel mixture to lighten
Gently stir with spatula, flipping
mixtures from bottom up, just a
Add the rest of egg whites and
again, gently fold it in. It is fine to
have white lumps in mixture.
Pour mixture evenly into
prepared 4 ramekins. Place
ramekins on cookie sheet. Bake
on the middle rack for about 25
The souffle is done when it has
slightly puffed over the rim, the
outside is golden and the center
giggles a bit. Serve immediately.