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20 Minute Mini Cheese Souffle

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This classic recipe for Mini Cheese Souffles is an easy, quick, and beautiful comfort food you’ll want to try. Made from simple ingredients and loaded up with your favorite cheese; they’re the ultimate elegant first course or vegetarian entree for your next dinner party – what is more, these easy cheese souffles are ready in just 20 minutes!

Side view of mini cheese souffle in a white ramekin.

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An ultimate classic comfort food is a cheese souffle. Long popular and depicted both in film and comics, cheese souffles are much part of our popular culture and culinary history. While traditional cheese souffles can take up to 1 1/2 hours to make, these Mini Cheese Souffles take 20 minutes or less in the oven!

The earliest mention of the souffle is attributed to French master cook Vincent de la Chapelle in the early eighteenth century, says cookbook author James Peterson in Glorious French Food. However, the popularization of the souffle is usually traced to early nineteenth-century French chef Marie-Antoine Carême.

Revive the comfort food your mother or grandmother used to make with these easy, light, and fluffy Mini Cheese Souffles!

What sort of cheese should I use in my souffle?

Gruyere is more traditional, but I also often use Swiss cheese in these souffles. However, any sharp, flavorful, hard cheese that melts well will work.

I read in a souffle recipe that preparing the ramekins was the most important part. What’s that all about?

As a souffle rises in the oven, it ‘grips’ the side of the ramekin, so if you have any missed spots or scratches in your butter and flour lining (or butter and cocoa for a chocolate souffle, or butter and sugar for another sweet souffle like my Gingerbread Souffle the souffle will not rise properly as it has nothing to hold on to. As with most recipes, good preparation is key!

How to tell when a cheese souffle is done baking

Your soufflé is done baking when it rises above the rim of the ramekin and is a golden brown on top. It will feel mostly firm when lightly tapped on top and just slightly jiggly.

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Side view of mini cheese souffle in a white ramekin.

Mini Cheese Souffles

This classic recipe for Mini Cheese Souffles is an easy, quick and beautiful comfort food you’ll want to try. Made from simple ingredients and loaded up with your favorite cheese they’re the ultimate elegant first course or vegetarian entree for your next dinner party – what is more, these easy cheese souffles are ready in just 20 minutes!
5 from 2 votes
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 servings
Author: Stephanie Wilson

Equipment

Ingredients

  • 2 tablespoons butter at room temperature plus extra for coating ramekins
  • 2 tablespoons all purpose flour plus 2 teaspoons
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 3/4 cup milk
  • 1 1/2 cup shredded swiss sharp or gruyere cheese
  • 3 egg yolks plus 3 egg whites

Instructions

  • Preheat oven to 350℉. Coat each ramekin with butter. Add 1/2 teaspoon flour to each, then tilt to coat, shaking out the excess. Set on a foil-covered baking sheet and set aside.
  • Melt 2 tablespoons of butter in a saucepan, add the 2 tablespoons flour, salt, pepper, and nutmeg; stir with a whisk. When it is sizzling, add the cold milk and bring to a boil, whisking constantly. Boil about 20 seconds, then remove from the heat. Add the cheese; stir until it melts.
  • Separate the eggs and beat the yolks until light in color. Add 2 tablespoons of the milk mixture to the yolks, whisking constantly to temper. Then whisk the yolk mixture into the milk mixture.
  • In a separate bowl, whip the egg white using a whisk or electric mixer until stiff but not dry peaks form – this should take about 1 minute. Fold 1/3 of the egg white mixture into the milk and yolk mixture. Then gently fold in the remaining egg whites.
  • Spoon the mixture into prepared ramekins until they are 3/4 full. Bake without opening the oven for 15 to 20 minutes or until puffed and golden. Serve immediately.

Notes

Ramekins: Make sure the ramekins are well coated in butter and flour, as any scratches or missed patches may prevent your souffles from rising.

Nutrition

Calories: 188kcal | Carbohydrates: 4g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 194mg | Potassium: 85mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 533IU | Vitamin C: 0.002mg | Calcium: 294mg | Iron: 0.4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Main Course
Cuisine: French
Keyword: mini cheese souffle, cheese souffle

16 Comments

    1. He Cecile, thank you for your suggestion. I’ve updated the post with most clear direction on the ramekin size. You will need 6 6-ounce ramekins.

    1. Hi Janessa, I have not needed to use a collar for these souffles. However, I’ve heard from a few who did use them.

  1. This was perfect. I halved the recipe, used two eggs and two 10-oz ramekins. Had it with steamed asparagus. So good! Into the recipe box it goes?

  2. 5 stars
    Made these this morning, that came out so good! I used a little smoked guyere and cheddar combined. 20 minutes was the perfect time.

  3. I know you said these minis can be made days ahead but do I add the egg whites in when made ahead or add in when ready to bake? I want to make them before the guests arrive but only HOURS before. Thank you!

    1. Hi Betsy, I know people who fold the egg whites into the minis ahead of time, and it works out fine. I think, though, it’s WAY safer to make the base ahead of time and whip the egg whites and fold into the base, portion into the minis just as you’re ready to pop them into the oven.

    1. A soufflé can be made 2 to 3 days ahead of time. Cover and refrigerate, then bring them to room temperature before you bake them off!

  4. 5 stars
    Good recipe; I do think the cook time was a bit too long. Maybe my oven – next time I will try lowering the temp a bit. Thanks!

    1. Hi Sharon! Thanks so much for letting us know. Oven temperatures always seem to vary but I’m glad you liked them!

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