181 souffle recipes

Marjoram spiced souffle made by steaming in a cheesecloth.

Make-ahead seafood souffle casserole layered with flaked halibut, water chestnuts, mushrooms, and cubed bread in a creamy egg custard topped with cheddar. Assemble the night before and bake.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.

Southwestern crab meat soufflé with Monterey Jack, green chiles, corn, cottage cheese, and a hint of curry. A savory egg bake that serves 12 for brunch or dinner.

Cold chocolate souffle with semi-sweet chocolate chips, sweet red wine, whipped cream, and meringue set with gelatin. A dramatic chilled dessert that rises above the dish.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

Classic Grand Marnier souffle with a pillowy orange-scented custard base and stiff-peaked egg whites that rises golden and dramatic straight from the oven.

This dessert souffle is loaded with refreshing strawberry flavor, and it is so light, you don't have to worry about calories or fat. And it is so tasty.

Flourless fallen souffle cake with a full pound of bittersweet chocolate, butter, and nine eggs. A dense, fudgy French-style chocolate cake with a soft center, dusted in cocoa and powdered sugar.

Noodle and mushroom souffle layered with ground beef, leeks, tomatoes, and melted cheese, then set with an egg-cream custard. Hearty German-style nudelauflauf for a family dinner.

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.

Blue cheese cold souffle dip whips tangy blue cheese with cream cheese, butter, and Dijon into a billowy gelatin-set mousse. Serve with crackers and crudites for entertaining.

Brussels sprout casserole with corned beef, egg noodles, and Velveeta in a milk sauce. A hearty, old-school baked dish that uses up leftover corned beef.

This is a very classic cheese souffle, very nice cheese flavor mixing.

Ricotta souffles with raspberry sauce are light, puffed individual desserts baked in a water bath with lemon zest, vanilla, and cinnamon. Slashed open at the table and filled with bright raspberry sauce.

Fallen chocolate souffle cake: a dense, fudgy flourless-style cake of bittersweet chocolate, almond, and egg whites that puffs then collapses into a crackled top. An elegant, almost gluten-free dessert.