The Oyster Bar in Bellingham, Washington serves a goat cheese souffle that inspired this dish. I prefer blue cheese, but any cheese will do. It's a smooth and creamy comfort food that I serve with soup or salad or just as a snack! No toast necessary!

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
5 mins
total:
45 mins
Servings:
6
Yield:
6 ramekins
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter six 1/2-cup ramekins.

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  • Beat cream cheese in a bowl using an electric mixture until smooth. Beat in eggs 1 at a time, beating well after each addition. Add cream, blue cheese, nutmeg, black pepper, and salt. Mix well.

  • Scoop mixture equally into prepared ramekins. Place filled ramekins into a 9x13-inch baking dish. Pour 1/2 inch of hot water into the bottom of the baking dish.

  • Bake in the preheated oven until souffles are golden brown and puffy, 30 to 35 minutes. Remove from baking dish and let rest 5 to 10 minutes. Dry bottoms of ramekins before serving.

Cook's Note:

These souffles keep for 3 to 4 days in the refrigerator and are great reheated.

Nutrition Facts

334 calories; protein 10.5g; carbohydrates 2.4g; fat 31.9g; cholesterol 218.1mg; sodium 491.2mg. Full Nutrition
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