| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 2 to 3 servings |
Ingredients
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- Kosher salt and freshly ground black pepper
- Pinch cayenne pepper
- Pinch nutmeg
- 4 extra-large egg yolks, at room temperature
- 3 ounces good Roquefort cheese, chopped
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Instructions
- Preheat the oven to 400 degrees F.
- Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 456 |
| Total Fat | 33 g |
| Saturated Fat | 19 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 361 mg |
| Sodium | 819 mg |
Reviews
One of the dishes I made for Christmas in individual ramekins. My family loved it! Used Gruyère cheese instead of blue cheese.
Delicious! Wowed my guests at our 2021 French Open brunch.
Delicious, and forgiving! I had planned to use 3oz of Swiss and Gruyere. It had gone bad, so I grabbed 1.5 oz white cheddar and 1.5 oz habanero pepper Jack. I folded in three crumbled strips of bacon. It came together beautifully. It really wasn’t that hard with such detailed instructions to follow. I will definitely make again!
I have made this several times, now, plus her spinach & cheddar, and orange souffles. They always work beautifully. I enjoy making something that looks so spectacular & is not difficult to do.
Super easy to make and delish!
Didn’t try the recipe but want to comment on how awful the camera work is that I started to get nauseous watching the episode. Please fix the camerawork, the camera movement is like watching a toned down hand held camera show when it’s on Ina.
Can I make this the night before?
This is an excellent soufflé recipe. Very classic and works every time. Thanks Ina! I’m making a spinach soufflé using this recipe tomorrow for a birthday lunch. One hint is that eggs separate easier when cold but whip better at room temp. When you get up while the coffee is brewing separate the eggs. Then cover with some plastic wrap and leave them on the countertop. I’ve been making soufflés for 30 years.
Woo hoo! I made this today as a test run before making it for company and it was fairly easy and very fabulous! I am just an okay cook and I am so grateful for Ina creating recipes that make me look like a great one!
I have made this over and over again. It is just fabulous. I follow the recipe exactly every time. It is even delicious after it deflates. It comes out looking spectacular. Be sure to use really good bleu cheese. Makes all of the difference! Ina’s recipes are always spot on.