'I think it's a shame that souffles are often overlooked,' writes Dennis Blankenbaker of Flora, Illinois. 'These individual souffles are elegant for brunch.'

Allrecipes Member

Recipe Summary test

25 mins
20 mins
45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly.

  • In a mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350 degrees F for 20 minutes or until a knife inserted near the center comes out clean. Serve immediately.

Nutrition Facts

315 calories; protein 16.1g; carbohydrates 8.3g; fat 24.3g; cholesterol 243.4mg; sodium 331.9mg. Full Nutrition

Reviews (105)

Rating: 5 stars
Fabulous! start with beating the egg whites first before the rest of the recipe so that you don't have waste time beating them while everything else is getting over-done. Really good, reccomended to run a knife around after putting the souffle into the dish before baking it to keep it from sticking. Read More
Rating: 5 stars
Is is a simple recipe that tastes great. I like a little more cheese, but it was easy to do that. I am no longer afraid of souffles. A tip I learned: run a clean butter knife around the edge of the dish after filling. This keeps the batter from clinging to the edge and you get a better rise! Read More
Rating: 5 stars
I served this for Christmas Eve brunch & we all loved it! I used a colby/monterey jack blend cheese. I do think it needs a pinch or two of salt in the mix before baking. We had to salt it some while eating & I would have preferred to have the salt mixed up. I used a butter knife to cut an inch-deep ring, about an inch away from the sides, to get that "souffle rise". Served it w/ Orange Cream Mimosas, Grand Oranges (from this site) & blueberry muffins. Fantastic, "elegant but not too much trouble" brunch...thanks! Read More
Rating: 5 stars
Very easy to make and quite delicious! I have played around with the cheese and used everything from swiss to feta! Just use your favorite cheese and don't be afraid to try this dish! Read More
Rating: 5 stars
Very good. Few changes - added a bit of salt, diced tomatos, green onion and fresh basil. Also, used whole wheat flour instead. Turned out great. Read More
Rating: 5 stars
You need a few bowls for this but MAN is it worth it! I used Butter baby Swiss I got from FIGI's and ohhhhhh it's perfect! Just remember to carefully temper your egg yolks before adding to the hot mixture and it's an easy success. Everyone loved it. I am going to do it again, this time, half cheddar, half Swiss. or perhaps Butterkase MMM! Thanks for an easy and great recipe. I have enver made a souffle' before and this gives me confidence to try more! Thank you!!! Read More
Rating: 5 stars
Super easy. I'd never made a souffle in my life, and these came out beautifully, high and puffy (of course they did fall after 15 minutes or so). Thanks for the gentle introduction to a food with an intimidating reputation! Read More
Rating: 5 stars
I used a Mexican cheese blend (Monterey Jack, Cheddar, Queso Quesadilla, and Asadero) and added a little chopped mild green chile (we don't like it too spicy). It was fabulous! Read More
Rating: 5 stars
I have to say I was a little intimidated to try this but I'm glad I did. Quick and easy to make with a rewarding, impressive outcome! I get requests to make them every weekend!! Will definitely make again! Thanks! Read More