Cheese Souffle

(Adapated from Mark Bittman’s “How to Cook Everything”)


  • 4 tablespoon butter
  • 1/4 cup Spelt Flour (or White Flour if that’s what you have).
  • 1/2 tsp. Salt (Ideally Celtic or Real Salt brands)
  • Pepper to Taste
  • 1 1/2 cups milk (Warm to the touch)
  • 6 Eggs Divided (Fresh eggs or Omega 3 Eggs taste great)
  • 1/2 tsp Mustard Powder, and/or a pinch of Cayenne
  • 1/2 cup Cheese (Parmesan, Cheddar, Havarti, but choose good cheese)
  • Pinch of Cream of Tartar


Preheat oven to 375 degrees F.

Use 1 tsp. butter to grease an eight-inch soufflé dish (like Corningware).

In a small saucepan, heat remaining butter over medium heat until it foams.  Whisk in flour, cook for a few minutes until the color darkens just a bit.  Add warm milk, whisking to avoid lumps. Cook a few minutes longer until the mixture is thick.  Remove from heat. Add egg yolks, mustard and/or cayenne, salt, pepper and cheese.

In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Fold egg whites gently into the cheese/egg mixture, then pour into the soufflé dish.

Bake in the oven for 35-40 minutes.

Image source:

Miss LizzyCheese Souffle

Leave a Reply