Blue Cheese Soufflé

Blue Cheese Soufflé
Perfect for the blue cheese lover, this pillowy cheese soufflé recipe is full of creamy chunks of Roquefort blue cheese. A great addition to a brunch spread or for an intimate date-night dinner.
This recipe serves 6

Ingredients
3 tbsp butter + more for coating
3 1/2 tbsp flour + more for coating
1 cup + 3 tbsp whole milk, warmed
3/4 cups + 1 1/2 tbsp gruyere, grated
1 garlic clove, grated
1/2 tsp nutmeg, grated
1 tbsp white wine
5 eggs, separated
Roquefort blue cheese, broken into small chunks

STEP 1 Prep your ramekins by brushing them with butter and then coating them with flour. Remove the excess flour.

STEP 2 Melt the butter in a saucepan and then add the flour. Stir continuously until the mix has thickened, about a minute. Finally, whisk in the milk until well combined.

STEP 3 Whisk in the grated cheese, garlic, nutmeg, wine and a pinch of pepper. Remove from the heat and add in the yolks, one by one, whisking until incorporated. Preheat the 400 degrees F while the mixture cools.

STEP 4 In a stand mixer, whisk the egg whites until they form stiff peaks. Then, gently fold the egg whites into the cooled cheese mixture.

STEP 5 Fill ¾ of the ramekins with the batter. Add in blue cheese, pushing down the chunks, so they aren't visible on the top. Place in the oven and allow to cook for 15 - 20 minutes. Do not open the oven door during this time.

FIN. Serve immediately.