Mini Cheese Souffles

Mini Cheese Souffles

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  • Prep Time


  • Total Time


  • Servings



  • 4

    teaspoons butter, softened

  • 2

    tablespoons plus 2 tsp flour

  • 2

    eggs, separated, plus 2 egg whites, at room temperature

  • ounces gruyere, finely grated

  • Salt and pepper

  • ½

    cup milk

  • ¾

    cup seedless red grapes, halved lengthwise

  • 1

    teaspoon dijon mustard

  • 1

    5 ounce container mixed greens

  • tablespoons EVOO

  • teaspoons red wine vinegar

  • cup salted roasted pistachios, chopped


Position a rack in the middle of the oven; preheat to 375 degrees . Coat each ramekin with 1 tsp. butter. Add 1/2 tsp. flour to each, then tilt to coat, shaking out the excess. Fill a large saucepan with 1 inch of water and bring to a simmer over medium heat. Place the egg yolks in a small bowl and the 4 egg whites in a large metal bowl. Toss the cheese, the remaining 2 tbsp. flour and a pinch each salt and pepper in a large metal bowl; stir in the milk. Place the bowl over the simmering water; stir until the cheese melts and the mixture is steaming, about 5 minutes. Add 2 tbsp. of the cheese mixture to the yolks, stirring with a small whisk. Whisk the yolk mixture into the hot cheese mixture and remove from the heat. Whip the egg whites, using a large whisk or an electric mixer, until stiff but not dry, about 1 minute. Fold one-third of the whites into the cheese mixture, then fold in the remaining whites; mix gently. Spoon the mixture into the ramekins, filling each three-quarters full. Place on a baking sheet; transfer to the oven. Bake, without opening the oven, until the souffles are puffed, about 15 minutes. Make the salad while the souffles bake. Mix the grapes and mustard in a salad bowl. Toss with the greens, EVOO and vinegar; season. Top with the nuts. Remove the souffles from the oven with a spatula; transfer them to plates. Serve immediately with the salad.


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