Blue Cheese Souffles Recipe

TT Test Kitchen Tip: Serve these soufflés alongside a rich blue-cheese sauce for a doubly luxurious side. To make the sauce: In a small saucepan, combine 1 cup heavy cream with 3 ounces crumbled blue cheese. Season with freshly ground black pepper and heat just until a smooth sauce forms. Serve warm on the side for your guests to pour directly into the middle of their soufflés.

Blue Cheese Soufflés
No Ratings
Blue Cheese Soufflés from the Tasting Table Test Kitchen
Prep Time
Cook Time
Total time: 40 minutes
  • 5 tablespoons unsalted butter, divided
  • 4 tablespoons finely grated Parmigiano-Reggiano cheese, divided
  • ¼ cup all-purpose flour
  • 1¼ cups whole milk, at room temperature
  • 4 egg yolks
  • 6 ounces blue cheese, crumbled
  • ½ teaspoon dry mustard powder
  • ½ teaspoon cayenne pepper
  • Pinch freshly grated nutmeg
  • Ground white or black pepper, preferably white
  • 5 egg whites
  • Salt
  1. Preheat the oven to 375°. Melt 1 tablespoon of the butter. Brush six 6-ounce ramekins with the melted butter and sprinkle each ramekin evenly with 2 tablespoons of the Parmesan cheese. Place the ramekins on a baking sheet and set aside.
  2. In a medium saucepan set over medium-low heat, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook, whisking constantly, until the flour is a shade darker, about 3 minutes. Slowly whisk in the milk, then bring the sauce to a simmer, whisking constantly until thickened, 5 to 7 minutes.
  3. Remove the pan from the heat and whisk in the egg yolks, blue cheese, the remaining 2 tablespoons of Parmesan, mustard powder, cayenne and nutmeg. Season with white pepper. Transfer the mixture to a large mixing bowl and set aside.
  4. In another large mixing bowl, whisk together the egg whites and a pinch of salt with a whisk or handheld mixer until soft, glossy peaks form. Using a large spatula, gently fold the egg whites into the cheese mixture in 3 batches, just until no streaks remain.
  5. Carefully spoon the mixture into the prepared ramekins and use a damp cloth to wipe away any excess batter on the rims. Place in the oven and bake until puffed and golden brown, 25 to 30 minutes. Serve immediately.
Rate this recipe