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Mini Cheese Soufflés

Serves 4

Cheese soufflés are easier to make than they sound – try this recipe with salad on the side for some added flair to your next brunch or lunch!


  • 4 teaspoons butter, softened, divided
  • 2 tablespoons plus 2 teaspoons flour, divided
  • 2 eggs, separated, plus 2 egg whites, at room temperature
  • 3 1/2 ounces Gruyère cheese, finely grated, divided
  • Salt and pepper
  • 1/2 cup milk
  • 3/4 cup seedless red grapes, halved lengthwise
  • 1 teaspoon Dijon mustard
  • 1 container mixed greens (5 ounces)
  • 1 1/2 tablespoons extra virgin olive oil (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; pre-heat to 375°F.
  2. Coat each ramekin with 1 teaspoon butter. Add 1/2 teaspoon flour to each, then tilt to coat, shaking out the excess.
  3. 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.
  4. Toss the cheese, the remaining 2 tablespoons flour and a pinch each of 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.
  5. Add 2 tablespoons 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.
  6. 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.
  7. 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 soufflés are puffed, about 15 minutes.
  8. 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.
  9. Remove the soufflés from the oven with a spatula; transfer them to plates. Serve immediately with the salad.

Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.