Brie Souffle Recipe


Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Sliced green onion2 Tablespoon
 Butter/Margarine3 Tablespoon
 All purpose flour3 Tablespoon
 Salt1⁄4 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Milk1 Cup (16 tbs)
 Brie cheese5 Ounce, rind removed and cubed
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Cauliflower flowerets1⁄2 Cup (8 tbs), broken into small pieces
 Shredded carrot1⁄4 Cup (4 tbs)
 Snipped parsley2 Tablespoon
 Egg yolks5
 Egg whites7

Nutrition Facts

Serving size

Calories 292 Calories from Fat 180

% Daily Value*

Total Fat 20 g31.4%

Saturated Fat 11.7 g58.7%

Trans Fat 0 g

Cholesterol 206.9 mg

Sodium 476.4 mg19.8%

Total Carbohydrates 11 g3.6%

Dietary Fiber 0.97 g3.9%

Sugars 3.2 g

Protein 17 g34.2%

Vitamin A 45.3% Vitamin C 22%

Calcium 23.7% Iron 7.8%

*Based on a 2000 Calorie diet


Attach a foil collar to a 2-quart souffle dish Measure enough foil to go around a 2-quart souffle dish with a 2 to 3-inch overlap.
Fold foil into thirds lengthwise Lightly butter one side of the foil.
Position .
foil around dish with buttered side in, letting collar extend 2 inches above top of dish; fasten with tape.
Set aside.
In a medium saucepan cook onion in butter or margarine till tender but not brown.
Stir in flour, salt, and ground nutmeg.
Add milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Add cubed Brie cheese and Parmesan cheese, stirring till the cheeses are melted.
Remove from heat.
Stir in cauliflower, carrot, and parsley.
In a small mixer bowl beat egg yolks about 5 minutes or till thick and lemon colored.
Slowly add the Brie-Parmesan cheese mixture to the beaten yolks, stir-ring constantly.
Cool slightly.
Using clean beaters, in a large mixer bowl beat egg whites at medium speed of electric mixer about 2 1/2 minutes or till stiff peaks form (tips stand straight).
Gradually pour the cheese-egg-yolk mixture over beaten egg whites, folding to combine mixtures.
Pour into the prepared ungreased 2-quart souffle dish.
Use a metal spatula to trace a 1-inch-deep circle through the mixture about 1 inch from the edge.
Bake in a 350° oven about 40 minutes or till a knife inserted near center comes out clean.
Do not open oven door during baking.
Test souffle at the end of the suggested baking time while souffle is still in the oven.
Gently peel off collar.
Serve immediately.