Individual Cheese Souffles

individual cheese souffles

Individual Cheese Souffles

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Servings: 4
Calories: 315


  • 1 small stick celery
  • 2 oz butter
  • 3 tablespoons flour
  • 8 floz hot milk
  • salt and freshly milled black pepper
  • pinch of grated nutmeg
  • 3 egg whites
  • 2 egg yolks
  • 4 oz cheese freshly grated


  • Thinly slice the celery.
  • Melt the butter in a saucepan and quickly fry the celery, sprinkle with the flour and cook for a few minutes. Stir in the milk and simmer until thick, stirring continuously. Season with salt, pepper and nutmeg. Allow the sauce to cool.
  • Grease four 8 cm (3 in) deep individual souffle dishes.
  • Whisk the egg whites until stiff. Gradually beat the egg yolks and cheese into the cooled sauce. Stir in a little of the egg white, then carefully fold in the remainder, using a metal spoon. Divide the mixture between the prepared souffle dishes.
  • Bake the cheese souffles in a moderate oven (180°c, 350°f, gas 4) for 30 minutes, until golden brown. On no account should the oven door be opened during the first 15 minutes. Serve hot.
Calories: 315 kcal
Carbohydrates: 8 g
Protein: 14 g
Fat: 25g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 352 mg
Potassium: 188 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 909 IU
Vitamin C: 1 mg
Calcium: 293 mg
Iron: 1 mg
Ingredients Cheese
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