Blue Cheese Soufflés

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
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Blue Cheese Soufflés from the Tasting Table Test Kitchen
Servings
6
servings
Ingredients
  • 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
Directions
  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.
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