Havarti & Blue Cheese Soufflés

These savory Havarti and Blue Cheese Soufflés are a show-stopping dish, featuring a creamy cheese base folded into whipped egg whites for a light, airy texture. Flavored with a touch of nutmeg and baked until golden and puffed, they’re perfect for elegant brunches, appetizers, or special occasions.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

5 eggs

3 tablespoons unsalted butter, softened, plus more for greasing ramekins

2 tablespoons sugar, plus more for ramekins

3 tablespoons all-purpose flour

1 cup milk (room temperature)

1⁄8 teaspoon salt

Pinch ground white pepper

Pinch ground nutmeg

1⅓ cups havarti cheese, shredded

2 tablespoons crumbled blue cheese

1⁄8 teaspoon cream of tartar

Confectioners' sugar for dusting

Directions

Separate eggs, placing yolks in a small bowl. Place whites in a large glass or metal mixing bowl that is free of any oils that would keep whites from whipping to full volume.
Prepare four 8-ounce ramekins by greasing them with a small amount of softened butter and then coating them with sugar, tapping out any excess.
Preheat oven to 350ºF.
Make a thick sauce by melting the 3 tablespoons of butter over medium-low heat in a thick-bottomed 2-quart saucepan. (Watch closely so the butter does not turn brown.) When the butter has melted and the foam subsides, add the flour, stirring constantly with a whisk to make a roux. Continue to stir and cook for 1 to 2 minutes to remove the starchy taste. Do not allow the roux to brown.
If the milk is cold, heat in the microwave on high for 30 seconds just to bring to room temperature. (If the milk is too hot the mixture will not be creamy.) Add the milk to the roux and continue to whisk until smooth and thick. Remove from heat.
Beat in the egg yolks, one at a time. Season with salt, pepper and nutmeg. Stir in the shredded havarti cheese and blue cheese crumbles until smooth. Transfer the mixture to a mixing bowl and chill to cool while whipping the egg whites.
Beat the egg whites and cream of tartar just until soft peaks form (tips curl over when beaters are lifted). Gently fold beaten whites, one-third at a time, into the sauce. Pour equal amounts of mixture into each of the four prepared ramekins and place on a cookie sheet.
Bake on the middle oven rack about 25 minutes. (Do not open oven door while baking to check on soufflés. The sudden drop in temperature and draft will cause soufflés to fall.) Soufflés are done when puffed over the rim, edges are golden and the centers jiggle slightly. Dust with confectioners’ sugar and serve.