Cheese Souffle

Treat yourself to a savory cheese souffle with this recipe from Judith Jones' "The Pleasure of Cooking for One." Photo Credit: Christopher Hirsheimer

  • Servings: 1
Cheese Souffle

Source: The Martha Stewart Show, January 2010


  • 2 1/2 teaspoons softened unsalted butter
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon all-purpose flour
  • 1/3 cup milk
  • Large pinch of coarse salt
  • Small pinch of paprika
  • 1 large egg yolk
  • 2 large egg whites
  • 1/3 cup tightly packed grated cheese, such as aged cheddar, Swiss, or an aged mountain cheese


  1. Brush the inside of a 4-by-2 3/4-inch round baking dish with 1/2 teaspoon butter; coat bottom and sides with Parmesan cheese and set aside.

  2. Preheat oven to 425 degrees with a rack set in the center of the oven.

  3. Melt remaining 2 teaspoons butter in a small saucepan over low heat; stir in flour. Let cook for 1 minute and remove from heat. Add milk and whisk vigorously to combine. Return to low heat and cook, stirring constantly, until thickened; season with salt and paprika. Remove from heat and whisk in egg yolk.

  4. Place egg whites in a medium bowl and whisk until they form soft peaks. Add a dollop of egg whites to saucepan along with half of the cheese; stir to combine. Fold in remaining egg whites and cheese and pour into prepared baking dish.

  5. Transfer baking dish to oven and reduce oven temperature to 375 degrees. Bake until top is lightly browned and souffle has risen, about 18 minutes. Serve immediately.


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