Cheese Soufflé – Hiland Dairy

Cheese Soufflé

This recipe was contributed by the Dairy Diva.

I must admit I don’t make resolutions to start off the new year. They are usually broken in the first week. Instead of committing to turn over a new leaf, I actually try to bake something new.

This year I tried my hand at mini soufflés. I’ve never made them before so I wanted to see if my cheesy delights would puff up or peter out. I’m happy to report that I nailed it!

Cheese Soufflé



  • Move your oven rack to the bottom third of the oven then preheat the oven to 400 degrees.
  • Brush butter on the insides of two ramekin bowls completely covering the bottom and sides.
  • Add sugar to each ramekin and completely cover the insides. Shake out the remaining sugar and place the prepared ramekins on a shallow baking pan.
  • Separate eggs using two bowls.
  • Add all the ingredients to the yolks and mix until well blended.
  • With a handheld mixer, whisk the egg whites until soft peaks form and can hold their shape
    without being stiff.
  • Stir and gently fold in half of the egg whites into the soufflé batter until combined. Repeat with the remaining egg whites.
  • Fill each ramekin to the top with the batter.
  • Bake until puffed and brown about 10 to 11 minutes.
  • Diva’s Tip: This recipe makes two soufflés so double the recipe if you want to make more.

Thank you for signing up!