Cashel Blue Cheese Souffle

Thursday, May 18, 2017

This week we welcome back guest blogger Christina Lane. Christina is the founder of the popular blog Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

The most surprisingly thing about this recipe (besides how delicious it is) is how fast my two-year old gobbled it up.

I mean, I thought a souffle might appeal to her because it’s soft, fluffy and cheesy. While it sounds sophisticated, a souffle is more like super cheesy, fluffy, lightly scrambled eggs. It’s the perfect food for kiddos, but it’s also perfect for date night.

I scaled this recipe down to serve just two, so you can serve it for a date night dinner at home. It’s also great with a salad for lunch. Or on a picnic in the park with a toddler (speaking from experience here).

You can use your favorite cheese when you’re making a souffle. Today, I chose Kerrygold’s Cashel Blue Cheese. If you love blue cheese, you’ve got to try it. It’s a bit milder than regular blue cheese, which I happen to love.

A souffle requires a little cooking on the stove before heading into the oven. You’re basically making a roux on the stove top, or a thickened milk sauce. Once it has properly thickened, stir in the eggs and cheese. I add a touch of cayenne pepper to bring some spice and heat to the mix, but it’s entirely optional.

You’ll need 10-ounce ramekins to make this, but you could make it in 4 smaller ramekins, too.

Keep an eye on them in the oven. They’re done with the golden brown and puffy. When you pull them out of the oven, they will start to sink almost immediately, but it’s okay. They taste great sunken, but I would still recommend eating them right away.

Cashel Blue Cheese Souffle 2

Cashel Blue Cheese Souffle

3 tablespoons unsalted Kerrygold butter

2 tablespoons finely grated Kerrygold Dubliner (or other Kerrygold firm white cheese)

1 tablespoon flour

1/2 cup whole milk

1/2 cup crumbled Cashel blue cheese, plus extra for garnish

pinch of cayenne pepper (optional)

2 large eggs, divided use

pinch of salt

chives, for garnish


Preheat the oven to 375.

Melt 1 tablespoon of the butter and use a brush to evenly spread it on the insides of two 10-ounce ramekins.

Sprinkle one tablespoon each of the finely grated Dubliner cheese in the ramekins, and tilt it around to let the cheese coat the inside of the ramekins. Tap out any excess.

In a small saucepan over medium-low heat, melt the remaining butter. When completely melted, add the flour and whisk until dissolved.

Slowly pour in the milk while continuing to whisk.

When the milk and flour mixture thickens and coats the back of a spoon (about 4 minutes), remove from heat.

Stir in the crumbled blue cheese, cayenne pepper, and the 2 egg yolks. Set aside.

In a clean bowl, add the remaining egg whites and pinch of salt. Whip on high speed using an electric mixer until stiff, about 3 minutes.

Finally, stir about 1/4 of the egg white mixture into the cheese mixture to lighten in.

Carefully fold in the egg whites in two batches into the cheese mixture.

Divide the mixture between the two ramekins, and bake for 25 minutes and check for browning. The top should be very golden brown.

Remove from the oven, top with chives and extra blue cheese crumbles, and serve immediately.