The texture of these mini cheddar & chive soufflés is amazing. They’re downright silky and the flavor is spot on! This recipe makes six adorable ramekin soufflés. These also heat up weirdly well and keep for nearly a week in the fridge.
There are a few tricks to baking soufflés:
- Make sure your eggs are room temperature and separated before you begin
- Have all of your ingredients prepped and ready to go because timing is important
- Do NOT use the convection feature on your oven
You can use a collar if you want perfect soufflés that rise straight up. Just butter parchment paper and wrap it around the ramekin so the soufflés rise straight up. I’m frankly too lazy and they taste perfect without it.
Note: if your soufflés come out of the oven and they’re tall and fluffy, you’ve done it! People stress about soufflés falling but the only thing keeping them up is hot air and they start to fall when they hit cold air. You’ve got about two minutes of glory when they come out of the oven so take them straight to the table!
Cheddar & Chive Soufflés
2 Tbsp finely grated Parmesan or Pecorino cheese
1 cup whole milk, warmed slightly in microwave or on the stove
2½ Tbsp unsalted butter
3 Tbsp unbleached all purpose flour
½ tsp salt
5 large eggs, room temperature, divided
1 cup grated cheddar cheese
1/4 cup grated Pecorino or Parmesan
1 Tbsp chopped chives
Fresh thyme sprigs for garnish
- Preheat oven to 400°F. Do NOT use convection feature. The fans will negatively impact the soufflé.
- Butter 6 individual ramekins. Add Parmesan cheese to each dish, rotating at a tilt, coating bottom and sides.
- Separate egg whites and egg yolks. Put the egg whites in a stand mixer and the egg yolks in a small bowl.
- Melt butter in a large saucepan over medium heat. Add flour and whisk until mixture begins to foam and flour loses its raw taste (about 3 minutes — avoid browning).
- Slowly whisk in warm milk, stirring frequently until the milk mixture bubbles and begins to thicken (2-3 minutes).
- Remove from heat, and whisk in salt.
- Sprinkle in cheese and whisk to incorporate.
- Add egg yolks 1 at a time, whisking to blend after each addition. With a rubber spatula or wooden spoon, scrape soufflé base into large bowl. Cool to lukewarm. Stir in chives.
- Beat egg whites in a clean, large bowl until stiff but not dry (whites that are too dry cook and taste grainy).
- Fold ⅓ of whites into the soufflé base to lighten. Fold in remaining whites in 2 additions. Transfer batter to prepared dishes, divided equally.
- Set dishes onto the sheet pan, and place in oven on the lowest rack level. Immediately reduce oven temperature to 375°F. Bake until soufflés are puffed, tops golden brown, and center moves slightly when dish is shaken gently (22-25 minutes). Avoid opening oven door during first 20 minutes.
- Serve immediately.