Pimento Cheese Soufflé

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Quick Facts:

serves 8


5 tablespoons butter
5 tablespoons flour
1 teaspoon Dijon mustard
1½ cups milk
2 piquillo peppers, minced and blotted dry
5 egg yolks
6 egg whites
6 ounces sharp Cheddar cheese, finely grated
¼ cup Parmesan cheese, grated
salt and pepper to taste

You'll Need:

1 x wire whisk
8 x 6-ounce ramekins
Oven pre-heated to 325°

Recipe Description:

Practice this recipe and learn more at our hands-on Wine and Promiscuous Food class on May 16!


1. Melt butter in a 3-qt saucepan, then stir in flour and mustard. Cook 2 minutes, stirring. Using a wire whisk, stir in the milk and cook, whisking, until mixture comes to a boil. Reduce heat and simmer, stirring, for 2 minutes. Add the peppers.
2. One-by-one, beat in the egg yolks, whisking well after each addition. Turn off heat.
3. Stir the Cheddar cheese into the mix. Taste and add salt and pepper as needed.
4. Thoroughly coat ramekins with butter. Sprinkle the inside of each ramekin (bottom and sides) with Parmesan cheese. Set aside.
5. Whip egg whites with a pinch of salt until they form definite peaks.
6. Thoroughly stir ¼ of these whipped egg whites into the cheese mixture. Gently fold the remaining whites in, but only until you can no longer see white streaks in the mixture.
7. Spoon soufflé evenly into the prepared ramekins and bake at 325° for 25 to 30 minutes.
8. Remove soufflé from the oven and serve immediately.

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