Blue Cheese Souffles

Total Time:
1 hr 10 min
40 min
30 min

4 servings

  • 3 tablespoons unsalted butter, plus more for the ramekins, softened
  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk, warmed
  • 5 large eggs, separated
  • Kosher salt and freshly ground white pepper
  • Pinch of freshly grated nutmeg
  • 4 1/2 ounces mild blue cheese, crumbled (about 1 cup)
  • Pinch of cream of tartar
  • Fig compote and other garnishes (see below)
  • Prepare the ramekins: Preheat the oven to 350 degrees F. Brush four 8-ounce ramekins with butter. Pour the sugar into 1 ramekin and rotate it to coat the bottom and sides. Pour the excess into another ramekin and repeat to coat all the ramekins; tap out any excess. Refrigerate until ready to fill.

  • Make the bechamel: Melt 3 tablespoons butter in a heavy-bottomed pot over medium-low heat. Just as the foam subsides, whisk in the flour to make a roux; cook, whisking constantly, to remove the starchy taste, 2 to 3 minutes (do not allow the roux to brown). Add the warm milk and continue whisking until smooth and thick, about 5 minutes. (Trace a figure 8 in the bechamel with the whisk; if the sauce holds the shape, it's done.)

  • Flavor the bechamel: Remove the bechamel from the heat and whisk in the egg yolks one at a time. Season with salt, white pepper and the nutmeg, then whisk in the cheese until melted and smooth. (Return the pot to very low heat, if necessary.) Transfer to a large bowl and refrigerate until cool.

  • Add the egg whites: Beat the egg whites and cream of tartar with a whisk or mixer until stiff peaks form. Fold one-third of the beaten egg whites into the cooled bechamel mixture by slowly and gently scooping from the bottom to the top of the bowl with a rubber spatula. Fold in the remaining egg whites the same way until no streaks of white remain.

  • Bake the souffles: Place the prepared ramekins on a baking sheet. Spoon the batter into the ramekins, filling each about three-fourths of the way. Use a towel to wipe the rims clean (this will help the souffles rise evenly). Bake until golden and puffed at least 1 inch over the rims, about 25 minutes. Serve immediately with fig compote and other garnishes (see below).

  • Finishing Touches

  • Tyler dresses up his souffles with honeycomb, chamomile flowers, microgreens and this fig topping:

  • Fig Compote: Combine 1 cup sugar, 1 1/2 cups water, 1 teaspoon lemon juice, 2 lemon slices and 2 chamomile tea bags in a saucepan. Bring to a boil over medium heat; cook, stirring, 5 minutes. Remove the tea bags. Add 12 halved dried figs, return to a boil and cook 10 more minutes. Remove the lemon slices. Serve warm.

  • Photographs by James Baigrie

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    This recipe is featured in:

    Cheese Guide