In a small pot, heat up the heavy cream and add the dissolved cornstarch. Whisk until the sauce starts to thicken. Turn off the heat and add the butter, a pinch of nutmeg, and salt and black pepper to taste.
5
Add the egg yolks, beating well after each one.
6
Add the blue cheese and Havarti cheese and mix well.
7
Separately, beat the egg whites with a pinch of salt until they form stiff peaks. Using a spatula, gently fold the egg whites into the first mixture in 2 batches.
8
Fill the ramekins and bake for 10 to 12 minutes. Serve immediately.
777
kcal
Calories
65
g
Fat
15
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 tablespoons cornstarch, cold milk, 1 1/4 cups heavy cream, 2 1/8 tablespoons butter, and more.
Yes, Blue Cheese Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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