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Sep 19, 2002 04:27 PM

Killer cheese souffle recipe for 5-6?

  • k

I am having some gurlfrendz over for brunch on Sunday. Primarily my goal is to show them that a restaurant brunch is usually a total ripoff and that one is much more likely to produce spectacular results in one's own kitchen, with minimum investment. One of the guests is on Atkins currently, so no croissants for her - instead, I figured I'd make a soufflé.

In my experience, soufflé always works well, because people are so easily impressed by the billowy golden puff. However, I have always made individual-sized soufflés in ramekins (the recipe specified this), which I can't do this time (not enough MATCHING ramekins - well, what can I say, I am so Martha that way...). I guess I could just use the same recipe and NOT divide the batter into individual ramekins... but should I decrease the oven temperature? Won't it burn on the outside? Will it cook through?

Anyway, if you have a great (goat?) cheese soufflé recipe you'd like to share, I'd appreciate it.

Below is a link to an excellent, fast and totally foolproof recipe for an apple clafouti (very seasonal) which I'd posted here before, but it's so great that I'll do it again.


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  1. If you do a recipe search on for "Goat Cheese Souffle," you will find 8 recipes. If you do a search for "souffle," you will find over 80 recipes, including dessert souffles.

    Tyler Florence of Food TV's "Food 911" show recently made a Blue Cheese Souffle that looked pretty good. To find this recipe, go to

    You may also want to do a search on Martha Stewart's web site for more recipes


    2 Replies
    1. re: Norm

      Well, I've done both. (I know how to look up recipes on the web, but thanks anyway.) Thing is, these online recipes are not always reliable (though I've done fairly well with Epicurious) AND there are too many; there is nothing like a tried-and-true recipe shared by a friend - tips gleaned from Chowhound have always been great. I was in fact just looking at the blue cheese soufflé recipe when you mentioned it.

      1. re: Katerina

        My niece Tessa swears by the cheese souffle in the Joy of Cooking would you believe. She has overwhelmed more than one date by this dish which she says rises sky high.

    2. I have a great cheese grits souffle, but I guess it's not very Atkins friendly. I, too, would love a killer recipe for a cheese souffle. If you receive one by email, do share....

      Blue skies,

      1. I have a somewhat labor-intensive Craig Claiborne recipe for curried shrimp cheese souffle that will make your brains fall out. Not sure what time you want to get up to make this for a brunch, but the curry can be made ahead, souffle dish prepared and chilled, etc. I'll send it on if you think it suits. Another terrific standby is from Gourmet, make-ahead, reheat (comes out denser than a 'proper' souffle), gorgonzola souffles served over dressed mesclun--but it is made in individual dishes, so will not do for this occasion.

        2 Replies
        1. re: Deb Van D

          I'm not sure about the part where my brain falls out... I'd rather avoid such a mishap, as it might make the room rather messy - an awkward situation for the guests, too...

          1. re: Katerina

            Indeed, it might be untoward. Best to eschew this when company is present.

        2. I always used what I now see is a variant of the recipe in "The Joy of Cooking"......

          For 5-6 people, use 6 eggs, separated, and a half pound of sharp cheese (personally, I like a cheddar cheese souffle with a few tbsps. grated parmesan for kick....gruyere and parmesan is also a classic combination).

          For this number of eggs, make a rather thick white sauce of 1/4 c. butter, 5 tbsp. flour and 1 and 1/2 cups hot milk. To the roux also add a good pinch each of paprika and cayenne pepper, 1/2 tsp. salt, and I like to add a quarter tsp. (at least) of dry mustard (let the roux bubble for at least 2 mins. before adding hot milk a little at a time).

          When thickened, add the grated cheese and stir until melted. Remove from heat and add egg yolks one at a time, beating after each addition.

          Beat the egg whites until stiff, but not dry (with the 1/4 tsp. creme of tartar if you want....I'm sure you already know all this). Fold the cheese sauce/yolk mixture into the egg whites, or vice-versa--whichever you prefer. Bake in a lightly buttered, CHILLED 2-qt. baking dish at 300 deg. F. for 1 hr and 15 min.

          For some reason I loved to make this when I was in high school (I was a strange kid), and it always worked like a charm.

          1. Thanks for all the tips! I am printing it all out and saving in a file.