Easy Individual Cheese Soufflés Recipe Video

I’m going to let you in on a little secret. Soufflés are easy. Yes, I said it…easy. Especially the cheese soufflé I demo in this video recipe clip.


Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Main Ingredient

Recipe Story

The soufflé is one of those recipes that Chefs like to think only they can do properly. The cliché of the housewife crying over the fallen soufflé has become part of our collective culinary consciousness. Granted, you do have to follow a couple steps properly (which you are about to see in the video), but anyone can do this soufflé; even the novice cook. The base to this cheese soufflé is our classic Béchamel sauce that has been posted previously. PLEASE note: in this demo I start with a 2 cup batch of Béchamel to which I add my 4oz. of grated cheese. BUT, I only use 1 cup of the cheese-infused Béchamel for this recipe. I saved the rest for a batch of Croque Monsieur that I promise to show you soon (just in case you’ve never heard of a Croque Monsieur, it’s only the greatest open-faced sandwich ever!). Another recipe tip; make sure your eggs are cold. The cold yolks will help cool down the warm cheesy Béchamel, and cold egg whites will whip up much easier. Also, the cooking time given is just a guide. I was using 5 oz ramekins, which gave me 6 soufflés. If you use a different size, you’ll just have to keep an eye on them…and YES, it’s OK to peek in the oven, the soufflé is NOT going to fall from a quick peak. Visually, when they look fully puffed up, they are done. In fact, true soufflé connoisseurs don’t mind it if the center of the soufflé is still a bit runny. As far as cheese choices, I went with a classic Cave-aged Gruyere (Swiss) cheese and some parmesan. Almost any cheese will work as long as it’s similar in texture to what I used. If you decide to use a softer cheese like Goat cheese, or Brie, then this recipe would have to be adjusted. Try These!! Enjoy.


 Bechamel sauce2 Cup (32 tbs) (Hot Prepared)
 Gruyere cheese4 Ounce, grated
 Dry mustard1⁄4 Teaspoon
 Parmesan1⁄4 Cup (4 tbs), grated
 Cheesy bechamel sauce1 Cup (16 tbs)
 Egg yolks4 (Cold)
 Egg whites4 (Cold)
 Butter2 Tablespoon (To Grease The Ramekins)
 Parmesan2 Tablespoon (To Dust The Ramekins And Souffle Tops)

Nutrition Facts

Serving size

Calories 320 Calories from Fat 206

% Daily Value*

Total Fat 23 g36.1%

Saturated Fat 11.2 g56.2%

Trans Fat 0 g

Cholesterol 171 mg

Sodium 650.2 mg27.1%

Total Carbohydrates 10 g3.3%

Dietary Fiber 0.13 g0.5%

Sugars 6.2 g

Protein 17 g34.6%

Vitamin A 14.8% Vitamin C 1.6%

Calcium 47% Iron 3.7%

*Based on a 2000 Calorie diet


For recipe directions, please refer to the video.

Editors Review

If you thought making a baked souffle is quite a task, you ought to watch this video. The chef has his way of making it way too simple and it seems quite unnatural to get this wrong in the first go.


sr058632 profile page

sr058632 says :

looks like a good recipe...the best cheese souffle recipe i found so far was on behindtheburner.com. They use well known restaurant chefs for their demonstration videos and they provide the recipe plus a discount for the cheese! instead using bechamel sauce, i like to start with a simple roux. i add some cayenne, nutmeg, and truffle oil to add some depth of flavors. check out the site. its great!!
Posted on: 10 November 2008 - 8:35pm
Swatym profile page

Swatym says :

This was a brilliant recipe!!
Posted on: 9 July 2007 - 4:20pm
Addison profile page

Addison says :

This is a good one. Did u check out my recipes yet? Chicken Club... Peppercorn B... Chicken Dump...
Posted on: 29 May 2007 - 1:03am
Food Wishes profile page

Food Wishes says :

yes, very nice.
Posted on: 29 May 2007 - 1:52am