Cheese Souffle

Wanna have cheese as dessert, but not in the mood for cheesecake? Try this cheese souffle! The only downside is that I feel this is actually way more filling and rich than a slice of cheesecake or any other dessert, which would mean that it’s impossible to have this all by yourself after a full dinner.

After our last extremely successful attempt at Geoffrey Zakarian’s famous chocolate souffle, a friend and I decided that it was time to put those ramekins to use again. This recipe was actually made a few months back, when Meyer lemons were still not available, otherwise I would have loved to try a lemon souffle (which I definitely will this summer!) So we ended up making this cheese souffle.


This recipe can be found on the Food Network website. However, I’ll just list out the ingredients below in case you’re deciding whether to even make it or not depending on the list of ingredients (which honestly looks longer than it actually feels!)

  • 1 1/2 cups milk
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 3 tablespoons unsalted butter
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 2 large egg yolks, room temperature
  • 1/4 cup finely grated Parmesan, plus for ramekins
  • 1/2 teaspoon kosher salt, plus a pinch
  • Pinch cayenne pepper
  • Freshly grated nutmeg
  • 4 large egg whites, room temperature
  • A few drops freshly squeezed lemon juice, or vinegar, or a pinch cream of tartar
  • 3/4 cup lightly packed coarsely grated full-flavored cheese like Gouda, Gruyere, or Fontina (about 2 ounces)
  • Special Equipment: 4 (6-ounce) ramekins

The directions can be found on their website. Enjoy!


So what other cheese desserts would you suggest? 🙂


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