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It’s time to dig out your ramikens!  Eggs, blue cheese, freshly grated nutmeg – what’s not to like?


Believe it or not, this souffle had actually deflated a bit when I removed it from the oven and jiggled it to the table and grabbed my camera.

This recipe is based on an Ina Garten Recipe for Blue Cheese Souffle.  I used Whitestone Highland Blue instead of Roquefort and freshly grated Grana Padano instead of Parmesan, because that is what I had in the fridge.  I have made this recipe a couple times before, when I halved the recipe and baked a couple smaller, individual souffles.  This time, I used the full recipe and a 2 quart ramiken.  Also, since I do not have an electric mixer, I whisked the egg whites by hand.

Blue Cheese Souffle

Serves: 2 to 3 servings

Makes enough for 6-6oz. ramekins, 4-8oz. ramekins or a 2 quart soufflé dish. The 8oz. versions may take slightly longer to bake. I have also divided the recipe in half successfully when I want to make just 2 or 3 individual soufflés.


  • 43g (3 tablespoons) unsalted butter, plus extra for greasing the dish
  • 1/4 cup finely grated Parmesan, plus extra for sprinkling
  • 43g (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
  • 85g (3 ounces) good Roquefort cheese, chopped
  • 5 extra-large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar


Preheat the oven to 205C (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.When it is completely melted and the foam subsides, 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, stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
Whisk a small dollop of the hot butter-flour mixture into the egg yolks so they don’t cook when you add them to the saucepan. Now add the tempered yolks to your saucepan, whisking to incorporate.

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.

Add 1/3 of the egg whites to the saucepan and gently fold them into the cheesy mixture with a spatula. Add the remaining whites in two more additions, folding them in gently. It is not necessary to fully incorporate the egg whites. Since the goal of folding is to preserve as much of their volume as possible, it is okay to see small bits of whites in the mixture.
Pour into the souffle dish, then smooth the top. Draw your thumb around the inside of the ramiken to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 190C (375 degrees F). Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.