These airy, savory cheese soufflés are baked individually in ramekins for perfect presentation and portioning. Made with a base of béchamel , whipped egg whites, and sharp cheese (like Gruyère or aged cheddar), they rise tall and golden with a melt-in-your-mouth texture.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Ramekins
1 tbsp softened butter (for greasing)
2 tbsp grated Parmesan (for dusting)
For the Soufflé Base
2 tbsp unsalted butter
2 tbsp all-purpose flour
¾ cup whole milk, warm
¼ tsp salt
Pinch of nutmeg
¼ tsp Dijon mustard (optional)
3 large egg yolks
¾ cup shredded cheese (Gruyère, Comté, sharp cheddar)
For Folding In
4 large egg whites
14 tsp cream of tartar (optional, for stability)
Pinch of salt
Prep the Ramekins
1
Preheat oven to 375°F (190°C) .
Butter the inside of 4 6-ounce ramekins , then dust with Parmesan , tapping out excess.
Set ramekins on a baking sheet .
Make the Béchamel Base
2
In a small saucepan, melt 2 tbsp butter over medium heat.
Whisk in flour and cook for 1 minute , stirring constantly (do not brown).
Gradually whisk in warm milk and cook, stirring, until thickened (2–3 minutes ).
Remove from heat. Stir in salt , nutmeg , and mustard (if using).
Let cool slightly, then whisk in egg yolks , one at a time.
Stir in shredded cheese until melted and smooth. Set aside.
Whip Egg Whites
3
In a clean bowl, beat egg whites (and cream of tartar , if using) with a pinch of salt until stiff peaks form.
Stir 1 spoonful of egg whites into the cheese mixture to lighten it.
Gently fold in the remaining egg whites in two batches, taking care not to deflate the mixture.
Bake
4
Divide mixture evenly between prepared ramekins, filling them about ¾ full .
Run your thumb around the inside rim to help soufflés rise evenly.
Bake on center rack for 18–20 minutes , or until puffed and golden . Do not open the oven early!
Serve immediately —they’ll start to deflate after a few minutes, but will still taste divine.
Tips for Success
5
Use room temperature eggs for better volume when whipping.
Grate cheese finely so it melts smoothly into the base.
Don't over-fold—just enough to combine while keeping the mixture airy.
Variations
6
Add a tablespoon of chopped chives , thyme , or truffle oil to the base for a twist.
Swap Gruyère for goat cheese , blue cheese , or a mix of aged cheddar and Parmesan .
Make it a main course by baking in 8-ounce ramekins and serving with salad.
Ingredients For the Ramekins
1 tbsp softened butter (for greasing)
2 tbsp grated Parmesan (for dusting)
For the Soufflé Base
2 tbsp unsalted butter
2 tbsp all-purpose flour
¾ cup whole milk, warm
¼ tsp salt
Pinch of nutmeg
¼ tsp Dijon mustard (optional)
3 large egg yolks
¾ cup shredded cheese (Gruyère, Comté, sharp cheddar)
For Folding In
4 large egg whites
14 tsp cream of tartar (optional, for stability)
Pinch of salt
Directions Prep the Ramekins
1
Preheat oven to 375°F (190°C) .
Butter the inside of 4 6-ounce ramekins , then dust with Parmesan , tapping out excess.
Set ramekins on a baking sheet .
Make the Béchamel Base
2
In a small saucepan, melt 2 tbsp butter over medium heat.
Whisk in flour and cook for 1 minute , stirring constantly (do not brown).
Gradually whisk in warm milk and cook, stirring, until thickened (2–3 minutes ).
Remove from heat. Stir in salt , nutmeg , and mustard (if using).
Let cool slightly, then whisk in egg yolks , one at a time.
Stir in shredded cheese until melted and smooth. Set aside.
Whip Egg Whites
3
In a clean bowl, beat egg whites (and cream of tartar , if using) with a pinch of salt until stiff peaks form.
Stir 1 spoonful of egg whites into the cheese mixture to lighten it.
Gently fold in the remaining egg whites in two batches, taking care not to deflate the mixture.
Bake
4
Divide mixture evenly between prepared ramekins, filling them about ¾ full .
Run your thumb around the inside rim to help soufflés rise evenly.
Bake on center rack for 18–20 minutes , or until puffed and golden . Do not open the oven early!
Serve immediately —they’ll start to deflate after a few minutes, but will still taste divine.
Tips for Success
5
Use room temperature eggs for better volume when whipping.
Grate cheese finely so it melts smoothly into the base.
Don't over-fold—just enough to combine while keeping the mixture airy.
Variations
6
Add a tablespoon of chopped chives , thyme , or truffle oil to the base for a twist.
Swap Gruyère for goat cheese , blue cheese , or a mix of aged cheddar and Parmesan .
Make it a main course by baking in 8-ounce ramekins and serving with salad.
Mini Cheese Soufflés in Ramekins
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