Easy Cheese Souffles


  • 2 tablespoons melted butter
  • 2 tablespoons white sugar, or as needed
  • 2large 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
  • Directions

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C).


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Fill ramekins up to the lip with the batter.

  • Step 6

    Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

  • Chef's Notes:

    Reduce cooking time by 1 minute for a runny souffle, which is more traditionally French.

    As I mentioned in the video, despite being a very easy recipe, you will probably have to practice a few times to lock in the perfect cooking time. Variables like the oven type, ramekin size, and batter temperature will all affect the time.

    I love a nice sharp, aged Cheddar, but Gruyere, Gouda, and Comte would all be wonderful in this.

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