Best 9 Individual Gruyere Souffles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary adventure as we delve into the art of creating delectable individual Gruyère souffles. These ethereal delights, with their golden-brown peaks and velvety interiors, are a testament to the harmonious balance of flavors and textures. Gruyère cheese, renowned for its nutty and slightly sweet notes, takes center stage, while egg whites lend their airy lightness. Mastering this classic French dish requires precision, patience, and an appreciation for the finer details. From selecting the perfect ingredients to achieving the perfect rise, we will guide you through each step of the process, ensuring that your individual Gruyère souffles become a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHEESE SOUFFLES



Easy Cheese Souffles image

Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 32m

Yield 2

Number Of Ingredients 11

2 tablespoons melted butter
2 tablespoons white sugar, or as needed
2 large eggs
1 tablespoon white sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract
1 teaspoon lemon zest
2 ounces cream cheese, softened
⅓ cup shredded Cheddar cheese
1 pinch salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
  • Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
  • Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
  • Fill ramekins up to the lip with the batter.
  • Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g

CHEESE SOUFFLES WITH BACON ARUGULA SALAD



Cheese Souffles with Bacon Arugula Salad image

Cooking for two? These individual souffles made with Parmesan and Gruyere are just the thing for a romantic dinner -- on Valentine's Day or any time of year!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for ramekins
2 tablespoons finely grated Parmesan cheese (1/2 ounce)
1/4 cup all-purpose flour
1 cup whole milk
1 cup grated Gruyere cheese (2 ounces)
2 tablespoons minced chives, plus 1 tablespoon 1/2-inch pieces
Coarse salt and freshly ground pepper
3 large eggs, room temperature, whites and yolks separated
1 tablespoon extra-virgin olive oil
1 tablespoon red-wine vinegar
2 cups packed baby arugula (2 ounces)
4 strips bacon, cooked and broken into large pieces, for serving

Steps:

  • Preheat oven to 400 degrees. Butter two 2-cup ramekins, coat with Parmesan, and refrigerate. Melt butter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Gruyere, minced chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk in egg yolks.
  • Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds. Divide between ramekins. Bake on a baking sheet 15 minutes. Reduce heat to 375 degrees; bake until puffed, about 15 minutes.
  • Whisk together oil and vinegar; drizzle over arugula. Season to taste. Top with bacon and chive pieces, and serve with souffle.

SPINACH AND GRUYERE SOUFFLE



Spinach and Gruyere Souffle image

Perfection is not required with this souffle. Even if it rises unevenly or deflates after baking, it will still taste delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h

Number Of Ingredients 8

2 tablespoons unsalted butter, room temperature, plus more for baking dish
1/3 cup plain dried breadcrumbs
5 cups (5 ounces) packed spinach, trimmed and washed
2 tablespoons all-purpose flour
3/4 cup plus 2 tablespoons whole milk
1/2 cup grated Gruyere cheese
Coarse salt and ground pepper
2 large eggs, separated, plus 2 large egg whites

Steps:

  • Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
  • In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
  • In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
  • In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.

Nutrition Facts : Calories 120 g, Fat 8 g, Protein 7 g

INDIVIDUAL GRUYERE SOUFFLES



Individual Gruyere Souffles image

Provided by Pierre Franey

Categories     appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

6 large eggs
4 tablespoons butter
3 tablespoons flour
2 cups milk
Salt and freshly ground white pepper to taste
1/8 teaspoon freshly grated nutmeg
Pinch cayenne pepper
2 tablespoons cornstarch
3 tablespoons water
1/3 pound Gruyere or Swiss cheese cut into small cubes
2 tablespoons grated Gruyere cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Place four 1/2-cup souffle dishes into the refrigerator to chill.
  • Separate the eggs, placing the yolks in one bowl and the whites in larger bowl.
  • With one tablespoon of the butter, butter the bottom and sides of each souffle dish, paying special attention to the sides. Place in refrigerator.
  • Melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Blend well, but do not brown the flour. Add the milk, stirring rapidly with the whisk, add the salt and pepper, nutmeg and cayenne. Bring to a boil and cook for 30 seconds, stirring.
  • Blend the cornstarch and water and add to the bubbling sauce. Stir and cook for about two minutes. Add the yolks, stirring vigorously. Cook, stirring, for about a minute.
  • Spoon and scrape the mixture into large mixing bowl. Add the cubed Gruyere, blend well with a wire whisk. Set aside.
  • Beat the egg whites in a mixing bowl, preferably copper. With a flexible balloon-shaped wire whisk or a hand beater, beat them until stiff and thick. Add half of the whites to the souffle mixture and mix thoroughly. Add the remaining whites, folding them in quickly but gently with a rubber spatula.
  • Spoon and scrape even amounts of the mixture into each souffle dish. The mixture should fit inside the dish to about a quarter-inch from the top of the dish. With your thumb, create a channel around the periphery of the dish to allow for expansion. Sprinkle the top with the grated gruyere.
  • Place the dish on a baking sheet on the bottom rack of the oven and bake for 12 to 15 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 35 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 20 grams, Sodium 644 milligrams, Sugar 7 grams, TransFat 0 grams

GRUYèRE AND CHIVE SOUFFLé



Gruyère and Chive Soufflé image

This soufflé is as classic as they come, with beaten egg whites folded into a rich, cheese laden béchamel for flavor and stability. Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work nicely. This makes a great lunch or brunch dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     brunch, dinner, lunch, custards and puddings, main course, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons/42 grams unsalted butter, plus more for coating dish
5 tablespoons/25 grams finely grated Parmesan cheese
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon fine sea salt
Pinch ground nutmeg
4 large egg yolks
5 large egg whites
1/2 teaspoon cream of tartar
1 cup/115 grams coarsely grated Gruyère cheese
2 tablespoons chopped chives

Steps:

  • Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides with 3 tablespoons/15 grams Parmesan, tapping out any excess.
  • In a small pot, heat milk until steaming. Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour and cook until the mixture foams, about 3 minutes. Remove from heat and whisk in warm milk. Return to heat and cook until thickened, whisking constantly, about 3 minutes.
  • Remove from heat and whisk in paprika, salt and nutmeg. Whisk in egg yolks one at a time, blending fully after each addition. Transfer flour and yolk mixture to a large bowl.
  • Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture holds stiff peaks.
  • Whisk a quarter of the whites into the lukewarm yolk mixture to lighten. Gently fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese, remaining 2 tablespoons Parmesan and the chives. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create a 1/4-inch or so space between the dish and the soufflé mixture.
  • Transfer dish to baking sheet in the oven and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and golden brown on top and center barely moves when dish is shaken gently, about 30 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 268 milligrams, Sugar 2 grams, TransFat 0 grams

GRUYèRE AND PARMESAN CHEESE SOUFFLé



Gruyère and Parmesan Cheese Soufflé image

Categories     Egg     Brunch     Bake     Lunch     Parmesan     Swiss Cheese     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Grated Parmesan cheese
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
Pinch of cayenne pepper
Pinch of ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyère cheese (about 6 ounces)
1/4 cup finely grated Parmesan cheese
8 large egg whites

Steps:

  • Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
  • Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

INDIVIDUAL GRUYERE SOUFFLES



Individual Gruyere Souffles image

These individual souffles are adapted from a recipe by Pierre Franey in his New York Times column, 'The 60-Minute Gourmet', way back in 1991. They make a lovely Sunday brunch with a little green salad on the side. Adapted from a recipe by Tracy Schneider at Al Dente. http://bit.ly/jQ9sn7

Provided by DrGaellon

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

6 large eggs, separated
4 tablespoons butter, divided
3 tablespoons flour
2 cups milk
salt
fresh ground white pepper
1/8 teaspoon freshly grated nutmeg
1 pinch cayenne pepper
2 tablespoons cornstarch
3 tablespoons water
1/3 lb gruyere cheese or 1/3 lb swiss cheese, cut into small cubes
2 tablespoons grated gruyere cheese

Steps:

  • Preheat the oven to 425°F Chill four 1/2-cup souffle dishes in the refrigerator.
  • Use one tablespoon of the butter to butter the bottom and sides of each souffle dish, paying special attention to the sides. Return to refrigerator.
  • Melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk until well-blended. Cook until raw taste is gone, 2-3 minutes, but do not brown the flour. Add the milk, stirring rapidly with the whisk, then add the salt, pepper, nutmeg and cayenne. Bring to a boil and cook for 30 seconds, stirring constantly with the whisk.
  • Blend the cornstarch and water in a bowl or small jar. Add to the bubbling sauce. Stir and cook for about two minutes. Add the yolks, stirring vigorously. Cook, stirring, for about a minute.
  • Transfer the hot sauce to a large mixing bowl. Add the cubed cheese and stir well. Set aside.
  • Beat the egg whites to stiff peaks. Add half of the whites to the souffle base and mix thoroughly. Add the remaining whites, folding them in quickly but gently with a rubber spatula.
  • Divide the mixture evenly into the four souffle dishes. The mixture should fill the dish to about a quarter-inch from the top of the dish. With your thumb, create a channel around the edge of the dish to allow for expansion and formation of a nice crown. Sprinkle the top with the grated gruyere.
  • Place the dishes on a baking sheet on the bottom rack of the oven and bake for 12 to 15 minutes. Serve immediately.

Nutrition Facts : Calories 494.1, Fat 36.5, SaturatedFat 20.2, Cholesterol 371.9, Sodium 406.7, Carbohydrate 14.5, Fiber 0.2, Sugar 0.5, Protein 26.4

GRUYèRE CHEESE SOUFFLé WITH DILL



Gruyère Cheese Soufflé with Dill image

Serve as an entrée with salad and wine, or as a side dish with steak, ham or roast beef.

Yield Serves 4 as a main course or 8 as a side dish

Number Of Ingredients 10

1/4 cup fresh breadcrumbs from French bread
2 cups whipping cream
6 large eggs, separated
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup (1/2 stick) butter
1/4 cup all purpose flour
1 1/4 cups grated Gruyère cheese
1/4 cup chopped fresh dill
1 teaspoon cream of tartar

Steps:

  • Preheat oven to 350°F. Lightly butter 6-cup soufflé dish. Coat dish with breadcrumbs. Whisk cream, egg yolks, salt and pepper in large bowl to blend. Melt butter in heavy large saucepan over medium heat. Add flour and stir constantly until mixture is golden, about 3 minutes. Gradually whisk in cream mixture. Whisk until mixture boils and thickens,about 4 minutes. Add 1 cup cheese and dill and stir until cheese melts. Transfer to large bowl.
  • Beat whites and cream of tartar in another large bowl until medium-stiff peaks form. Stir 1/4 of whites into cream mixture to lighten. Fold in remaining whites. Transfer mixture to dish. Sprinkle 1/4 cup cheese over. Bake until dark golden brown crust forms on top, about 40 minutes.Serve immediately.

INDIVIDUAL GRUYERE SOUFFLES



Individual Gruyere Souffles image

These are a great breakfast. Instead of mixing egg whites into the batter, they are piled on top like a meringue. Serve with toast or crust bread to dip into cheese and egg.

Provided by Outta Here

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

unsalted butter (for greasing ramekin)
2 eggs, separated
salt
1/4 cup cream
1/8 cup gruyere cheese, grated
fresh ground black pepper
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 400°F.
  • Butter an individual ramekin or small oven-proof bowl (about 6" in diameter).
  • Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well.
  • Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin.
  • Carefully drop the 2 egg yolks into the well. Then add the cream and Gruyere. Grind in some black pepper to taste and add the butter. Smooth the egg whites back over the top, in a mound.
  • Bake in the oven for 4 to 8 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.

Nutrition Facts : Calories 475, Fat 43.9, SaturatedFat 24.5, Cholesterol 483.7, Sodium 209.2, Carbohydrate 2.5, Sugar 0.5, Protein 18

Tips and Tricks for Making Perfect Gruyère Soufflés

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your soufflés.
  • Make sure your eggs are at room temperature before you start. This will help them incorporate more easily into the batter.
  • Don't overbeat the egg whites. Overbeaten egg whites will make your soufflés tough and rubbery. Beat them just until they are stiff and glossy.
  • Fold the egg whites into the batter gently. Do not stir or whisk them, as this will deflate them.
  • Bake the soufflés immediately after you have assembled them. This will prevent them from deflating.
  • Serve the soufflés immediately. They are best enjoyed when they are hot and fluffy.

Conclusion

Gruyère soufflés are a delicious and impressive dish that can be enjoyed by people of all ages. By following the tips above, you can ensure that your soufflés turn out perfect every time. So what are you waiting for? Give this recipe a try today!

Related Topics