Blue Cheese Soufflés

February 8, 2019
Created by Harmons
23 minutes
Serves 4
  • 2 Tbsp unsalted butter, plus softened butter for the ramekins
  • 1/2 cup freshly grated parmesan cheese, divided
  • 3 Tbsp all-purpose flour
  • 1 cup milk
  • Pinch of salt
  • Pinch of cayenne pepper
  • 2 oz blue cheese, such as Gorgonzola or Roquefort cheese
  • 5 large eggs, separated
  • 2 Tbsp snipped fresh chives
  • 2 (6 oz) New York steaks, grilled medium-rare

Preheat oven to 375°. Butter four 1-cup ramekins and coat each one with 1 tablespoon of grated parmesan.

In a medium saucepan over medium heat, melt butter. Add flour and cook for 1 minute, whisking constantly. Add milk, salt and cayenne and cook, whisking, until very thick and bubbling, about 2 minutes. Scrape mixture into a large bowl and whisk in blue cheese and remaining parmesan. Whisk in egg yolks and chives.

In another bowl, using an electric mixer, beat egg whites until firm peaks form. Fold beaten whites into cheese mixture until no streaks remain. Pour mixture into ramekins, filling them 3/4 full. Set ramekins on a rimmed baking sheet. Bake until puffed and golden, about 20 minutes. Place soufflés on plates and serve with grilled steaks.