Experience the magic of French cuisine right in your kitchen with these soufflés.

These individual-sized cheese soufflés can make a wonderfully delicious dinner, especially when paired with a salad. This combination strikes a wonderful balance between the rich, indulgent nature of the soufflé and the light, refreshing quality of a salad.

Individual-Sized Cheese Soufflés

Skill Level: Intermediate

This recipe requires some basic kitchen skills like separating eggs and making a roux, but with a little patience and attention to detail, even less experienced cooks can achieve great results.

Health Highlight

The protein and calcium from the cheese and eggs in the soufflé, combined with the vitamins, minerals, and fiber from a variety of greens and vegetables in the salad, create a well-rounded meal.

This pairing is not only nutritious but also offers a delightful contrast in textures and flavors, making it a satisfying and elegant dinner choice.

Additionally, cheese soufflés are a good source of protein and calcium, thanks to the eggs and cheese. Opting for low-fat cheese can make this dish a healthier choice without sacrificing taste.

Time & Servings

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 4 individual soufflés

Individual-Sized Cheese Soufflés – Recipe


  • Butter (for greasing): 2 tablespoons (28 grams)
  • Parmesan cheese (grated, for coating): ¼ cup (30 grams)
  • Whole milk: 1 cup (240 ml)
  • Unsalted butter: 3 tablespoons (42 grams)
  • All-purpose flour: 3 tablespoons (23 grams)
  • Salt: ½ teaspoon (2.5 grams)
  • Ground black pepper: ⅛ teaspoon (0.6 grams)
  • Nutmeg (freshly grated): a pinch
  • Egg yolks: 4 (about 68 grams)
  • Egg whites: 5 (about 150 grams)
  • Cream of tartar: ¼ teaspoon (1.2 grams)
  • Gruyère cheese (shredded): 1 cup (100 grams)


  1. Prep: Preheat your oven to 375°F (190°C). Generously butter four individual ramekins and coat the inside with grated Parmesan.
  2. Make the Béchamel: In a saucepan, heat the milk over medium heat until hot but not boiling. In a separate saucepan, melt 3 tablespoons of butter. Stir in the flour and cook for about 2 minutes without browning. Gradually whisk in the hot milk and bring to a boil. Reduce heat and simmer for 2 minutes. Season with salt, pepper, and nutmeg.
  3. Egg Mixture: Remove the saucepan from the heat. Stir in the egg yolks one at a time. Add the shredded Gruyère and mix until smooth.
  4. Egg Whites: In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
  5. Combine: Gently fold the egg whites into the cheese mixture in three additions, being careful not to deflate the whites.
  6. Bake: Divide the mixture among the prepared ramekins. Bake for 20-25 minutes until puffed and golden.
  7. Serve Immediately: Soufflés should be served straight from the oven to maintain their puff.

Tips for Perfection

  • Ensure your egg whites are at room temperature for optimal volume.
  • Fold gently to keep the air in the egg whites.
  • Avoid opening the oven while baking to prevent collapse.

Optional Ingredients

  • Add a pinch of cayenne pepper for a bit of heat.
  • Incorporate finely chopped herbs like chives or parsley for freshness.

Serving Suggestions

Depending on your preference, pair these individual size Cheese Soufflés with a light salad, steamed asparagus, or a glass of your favorite white wine.

Nutritional Information (per serving)

Approximate values:

  • Calories: 300 kcal
  • Protein: 18 g
  • Fat: 20 g
  • Carbohydrates: 15 g
  • Calcium: 30% DV

Storing & Reheating Individual-Sized Cheese Soufflés

Soufflés are best enjoyed fresh. However, leftovers can be refrigerated for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through.


The soufflé, a culinary marvel, has its roots in early 19th century France. Its name, translating to “puffed up,” perfectly describes this delicate dish.

Over the years, it has become a symbol of French gastronomic excellence.

The Versatility of Soufflés

Soufflés are wonderfully versatile and can be both savory or sweet. To illustrate:

→ Savory Soufflés

  1. Cheese Soufflé: A classic choice, often made with Gruyère, Cheddar, or Parmesan, seasoned with a hint of nutmeg.
  2. Spinach and Goat Cheese Soufflé: Incorporates cooked spinach and tangy goat cheese for a delightful combination.
  3. Mushroom and Thyme Soufflé: Features sautéed mushrooms and fresh thyme for an earthy flavor.
  4. Ham and Gruyère Soufflé: A heartier version with diced ham and Gruyère cheese, perfect for a more filling meal.

→ Sweet Soufflés

  1. Chocolate Soufflé: Rich and decadent, often served with a dusting of powdered sugar or a dollop of whipped cream.
  2. Lemon Soufflé: Light and citrusy, offering a refreshing and slightly tangy flavor.
  3. Raspberry Soufflé: Bursting with the flavor of fresh or frozen raspberries, sometimes accompanied by a raspberry coulis.
  4. Vanilla Soufflé: A simple yet elegant option, often enhanced with a vanilla bean or extract for a pure, sweet flavor.

Each type of soufflé offers its own unique set of flavors and textures, showcasing the versatility of this classic dish.


These individual-sized cheese soufflés offer a delightful journey into the world of gourmet cooking. Perfect for impressing guests or treating yourself, they’re a testament to the elegance and sophistication of French cuisine.

Bon appétit!

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