Cheese Souffle Recipe

Cheese Souffle picture


Difficulty LevelEasyServings6
MethodMain Ingredient


 Oil3 Tablespoon
 Salt1⁄2 Teaspoon
 Whole wheat flour3 Tablespoon
 Nutritional yeast3 Tablespoon
 Soy flour1 Teaspoon
 Thyme1⁄2 Teaspoon
 Hot milk2 Cup (32 tbs)
 Eggs6 , separated
 Milk powder1⁄2 Cup (8 tbs)
 Hard cheese1⁄2 Cup (8 tbs), grated

Nutrition Facts

Serving size

Calories 270 Calories from Fat 164

% Daily Value*

Total Fat 19 g28.5%

Saturated Fat 6 g29.8%

Trans Fat 0 g

Cholesterol 228.4 mg

Sodium 411.6 mg17.1%

Total Carbohydrates 13 g4.4%

Dietary Fiber 1.7 g6.6%

Sugars 5.8 g

Protein 15 g29.1%

Vitamin A 8.1% Vitamin C 1.5%

Calcium 25.1% Iron 9.4%

*Based on a 2000 Calorie diet


Heat oil.
Blend in flours.
Gradually add milk and cook over gentle heat, stirring, until smooth and thickened, Blend in .milk powder, salt, yeast, and thyme.
Remove from heat.
When cool, blend in beaten egg yolks and cheese.
Fold in stiffly beaten egg whites.
Turn into oiled casserole or oiled individual custard cups.
Bake uncovered at 350° F., 1 hour for casserole, 45 minutes for individual custard cups.
Do not open oven door while baking.