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Mini Cheese Souffles

Mini Cheese Souffles

by 15 people

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Makes: 4 servings

Prep: 20 mins

Bake: 15 mins

  • 4 teaspoons butter, softened
  • 2 tablespoons plus 2 tsp flour
  • 2 eggs, separated, plus 2 egg whites, at room temperature
  • 3 1/2 ounces gruyere, finely grated
  • Salt and pepper
  • 1/2 cup milk
  • 3/4 cup seedless red grapes, halved lengthwise
  • 1 teaspoon dijon mustard
  • 1 5 ounce container  mixed greens
  • 1 1/2 tablespoons EVOO
  • 1 1/2 teaspoons red wine vinegar
  • 1/3 cup salted roasted pistachios, chopped
  1. Position a rack in the middle of the oven; preheat to 375 degrees . Coat each ramekin with 1 tsp. butter. Add 1/2 tsp. flour to each, then tilt to coat, shaking out the excess.
  2. Fill a large saucepan with 1 inch of water and bring to a simmer over medium heat. Place the egg yolks in a small bowl and the 4 egg whites in a large metal bowl.
  3. Toss the cheese, the remaining 2 tbsp. flour and a pinch each salt and pepper in a large metal bowl; stir in the milk. Place the bowl over the simmering water; stir until the cheese melts and the mixture is steaming, about 5 minutes.
  4. Add 2 tbsp. of the cheese mixture to the yolks, stirring with a small whisk. Whisk the yolk mixture into the hot cheese mixture and remove from the heat.
  5. Whip the egg whites, using a large whisk or an electric mixer, until stiff but not dry, about 1 minute. Fold one-third of the whites into the cheese mixture, then fold in the remaining whites; mix gently.
  6. Spoon the mixture into the ramekins, filling each three-quarters full. Place on a baking sheet; transfer to the oven. Bake, without opening the oven, until the souffles are puffed, about 15 minutes.
  7. Make the salad while the souffles bake. Mix the grapes and mustard in a salad bowl. Toss with the greens, EVOO and vinegar; season. Top with the nuts.
  8. Remove the souffles from the oven with a spatula; transfer them to plates. Serve immediately with the salad.