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  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 2/3 cup whole milk
  • 3 separated
  • 6 to 8 ounces grated cheese


  1. Melt butter in a small saucepan. Add flour and cook, stirring, 2 minutes. Drizzle in milk while stirring. When thickened, add egg yolks and cook, stirring, 1 minute. Add cheese a little at a time and stir until melted.
  2. Beat egg whites in a large bowl until stiff peaks form. Fold cheese mixture into the egg whites, a little at a time. Scrape into the top of an ungreased double boiler. Set over barely simmering water. Cook, covered, about 1 hour. (Do not let water touch the bottom of the double boiler insert.).  Serves 4 as a side, 2 as a main course.

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The recipe was originally published as Stovetop Cheese Souffle on

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