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Three-Cheese Souffles

French · Starter · Medium

Three-Cheese Souffles

Total
1 hr 35 min
Prep
45 min
Serves
6
Calories
380
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Airy Gruyere souffles get a second bake under cream and goat cheese, with a Parmesan crust and tender spinach on the side.

The first bake builds the airy structure in three-cheese souffles; the second warms them through in a shallow pool of cream. They settle as they cool, then puff gently again, making them much easier to serve on schedule.

Fold the whites through a lukewarm cheese base so they keep their volume. Use six 6-ounce ramekins and leave room above the batter for the first rise.

CheesyRichMake AheadBakingNut-free

Method

  1. Heat the oven to 400°F (200°C). Grease six 6-ounce ramekins with 1 tbsp butter and coat with Parmesan. Warm the milk and bay leaves in a saucepan over medium heat for until steaming, then remove the leaves.

  2. Melt 3 tbsp butter in another saucepan over medium-low heat. Stir in the flour for , then gradually whisk in the milk. Cook for until thick and smooth. Remove from the heat and mix in mustard powder, cayenne, salt and Gruyere.

  3. Cool the sauce for until lukewarm, then beat in the egg yolks. Whisk the egg whites to firm peaks in a clean bowl and fold them into the sauce in three additions. Divide among the ramekins and top each with one piece of goat cheese.

  4. Bake on a sheet pan for until risen, golden and set in the centers. Cool for , loosen the edges and turn into a shallow baking dish.

  5. Top with the remaining goat cheese and pour the heavy cream around the souffles. Bake for until bubbling and hot in the centers. Meanwhile, wilt the baby spinach in a covered pan with the water clinging to its leaves for over medium heat; serve alongside.

Forkue tips

  • Use goat cheese from a soft log; aged hard goat cheese will not melt into the same creamy cap.

Storing and reheating

Refrigerate after the first bake for up to 2 days. Add the cream and remaining cheese just before reheating; chilled souffles may need 5 extra minutes in the oven.

Kitchen gear

RamekinsTop picks on AmazonElectric mixerTop picks on AmazonBaking dishTop picks on Amazon
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Nutrition per serving, estimated

380Calories
17gProtein
13gCarbs
29gFat

Three-Cheese Souffles: FAQ

Why did my souffles sink?

They naturally settle after the first bake. The cream and second bake restore a soft, light center without needing a towering rise.

Can I freeze them?

Yes. Freeze after the first bake for up to 1 month, without the cream. Thaw in the refrigerator before finishing in the oven.

How do I store and reheat Three-Cheese Souffles?

Refrigerate after the first bake for up to 2 days. Add the cream and remaining cheese just before reheating; chilled souffles may need 5 extra minutes in the oven.

How long does Three-Cheese Souffles take?

About 1 hr 35 min in total: 45 min prep and 50 min cooking.

What do I need to make Three-Cheese Souffles?

The key ingredients are butter, parmesan, milk, bay leaves, all-purpose flour and mustard powder, plus pantry basics.

Any tips for Three-Cheese Souffles?

Use goat cheese from a soft log; aged hard goat cheese will not melt into the same creamy cap.

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