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Cheese Souffle ready in five minutes

"Five-Minute Cheese Souffle" can be ready for the oven to bake in about five minutes!
"Five-Minute Cheese Souffle" can be ready for the oven to bake in about five minutes!
photos: Daniel Dedmon

Several weeks ago, I did an article on a soufflé guaranteed not to fail, which was for a "Frozen Macaroon Souffle". This recipe, as I mentioned then, isn't a true soufflé. It was a mixture of ice cream, crushed macaroon cookies and a few other ingredients, which were frozen and served with a hot strawberry sauce. I got a good response from this recipe and I believe one reason was that it was very easy to make and there was no fear of it collapsing, especially since it wasn't baked!

I'd like to pass another recipe along to you for a "Five-Minute Cheese Souffle" that's equally as easy as this dessert soufflé I shared. I need to stress that this dish isn't ready to eat in five minutes, but it's mixed and ready for the oven in that amount of time! This one does require baking, but it's nowhere near as fragile and temperamental as a traditional cheese soufflé is. I find that this is one thing that scares many cooks from making a soufflé, and that's because they have the reputation of being "difficult".

This recipe is very fast and easy to make. In addition, this is richer and heavier than a traditional cheese soufflé so there's no fear of it collapsing on you. It's not exactly a souffle either, as it's actually more of a custard or a pudding. It makes a wonderful breakfast or brunch dish, served with bacon or sausage and a hot bread. If a heavier breakfast or brunch is desired, grits would go well with this, too.

All you do to prepare this is to place all the ingredients in the blender and blend them. This is poured into a baking dish and it goes directly into the oven. That's all there is to it! There's no need to separate eggs, make a sauce base or even make a collar to go around a soufflé dish, as many traditional recipes call for. Even a beginning cook can make this dish, it's so very easy. And it's also very good, with three different types of cheese used in the recipe.

The recipe calls for it to be baked for 35 minutes. However, I found it to take longer in my oven to bake. Check it after the 35 minutes and look for a firm center in the soufflé. If it appears to not be quite done, bake it for another 10 minutes and check it again. It should be firm in the middle when it's done.

In the event you missed the recipe for the "Frozen Macaroon Souffle", here's the link so you can try it for yourself and see how good and easy it is!

Think making a soufflé is for expert cooks? Think again and prove to yourself otherwise with this recipe:


  • soft butter, as needed
  • grated Parmesan cheese, as needed
  • 4 eggs
  • 2/3 cup (4 oz.) sharp Cheddar cheese, coarsely grated
  • 3 oz. cream cheese, softened
  • 1/3 cup milk OR half-and-half
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon dry mustard

Preheat oven to 350 degrees. Butter the bottom and sides of a 1 quart souffle dish or casserole. Dust with Parmesan cheese and set aside. In the jar of the electric blender, place the eggs and remaining ingredients. Cover and blend at medium speed until smooth, about 30 seconds. Blend at high speed another 10-15 seconds. Carefully pour into prepared dish. Bake for 25-30 minutes or until firm in the center and delicately browned. Serve immediately. Yield: 4 servings.

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