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Blue Cheese 'Pudding' Soufflé

Ingredients
  

  • 1/2 CUP UNSALTED BUTTER (113 g)
  • 1/2 CUP FLOUR (60 g)
  • 2 CUPS HALF & HALF
  • 4 OZ BLUE CHEESE (120 g)
  • 1/4 CUP GRATED PARMESAN CHEESE (25 g)
  • 8 LARGE EGG YOLKS room temp
  • SALT AND FRESHLY GROUND PEPPER
  • 10 LARGE EGG WHITES room temp
  • 1/8 tsp CREAM OF TARTAR

Finish:

  • 1/2 CUP HEAVY CREAM
  • FRESH CHIVES for garnish

Instructions
 

  • Butter 8 4x2 1/2 - inch ramekins and place in a shallow roasting pan. Set aside. Preheat oven to 350 degrees.
  • In a medium sauce pan, melt butter, add flour stirring well. Slowly whisk in half and half. Cook 2 minutes or so until thickened and smooth. Add cheeses and stir until melted.
  • Remove from heat and whisk in egg yolks, one at a time. Season generously with salt and pepper (slighty overseason)
  • Using a mixer, beat egg whites and cream of tartar until soft peaks. Stir in 1/4th of the egg whites into cheese mixture to lighten then carefully fold in remaining egg whites. Don't overdo.. Divide the mixture among the 8 ramekins, filling each to 1/4" of the top. Place in roasting pan. Pour hot to boiling water to the pan coming 1/2-3/4 cup sides of ramekins. Bake 40 -45 minutes, until tops are set and brown.
  • Remove from water bath and allow to cool to room temperature. They will fall...that's ok. At this point, the pudding soufflés can be covered and refrigerated for up to 2 days. They will puff right back up upon second baking.

Time of service:

  • Preheat oven to 400 degrees
  • Run a knife around the edge of the soufflés. Gently unmold and place right side up on ovenproof dish or sheet pan. Drizzle 1 tablespoon cream over the top of each.
  • Bake for 15-20 minutes and puffed. Garnish with chives if desired.

Notes

MaryJames dishes it out:
  • Can do ahead until final baking. Soufflé's can be unmolded after first baking and placed on baking dish/pan or at time of final baking. If doing after they have been refrigerated, a gentle rap is necessary .
  • Variations abound. Change blue cheese to gruyere, or use all Parmesan. Change flavor profile with herbs.  Spice it up with espelette or cayenne...how about some garlic. Lots of possible combos.
  • This flavor profile matched well with a mixed green salad with blue cheese crumbles and apple pieces.
  • Recipe halves well. I use smaller ramekins and serve as a side.
  • Water bath is a pain but necessary. I use my electric tea kettle to fill after I have placed pan on oven shelf. When done, I use tongs to remove them (have thick towel handy in your other hand). Leave water bath in oven until cool and safe to remove.