We really enjoy cheese soufflé so I hope you will try the one I posted on October 11th. However I’ve been working on a new recipe that is totally different. It is a bit more labor intensive---but really worth the effort because it produces a much more delicate soufflé. I usually make it in individual ramekins as opposed to a 9x13 pyrex dish. The recipe makes 8 individual servings. If you don’t need that much-just cut it in half. Give it a try-or better still, try them both and let me know which one you prefer.
Ingredients:
6 T. butter
6 T. flour
2 cups whole milk
1 t. dry mustard
3 cups shredded cheddar cheese
8 eggs, separated
Kosher salt and Black pepper to taste
Instructions:
*Melt butter in a medium heavy saucepan.
*Whisk in flour and stir constantly to cook flour---for 3 minutes.
*Add milk slowly, continuing to stir constantly until mixture is thicken.
Stir constantly to prevent lumps.
*Add mustard and cheese. Stir until cheese is melted.
*Set mixture aside to cool.
*Beat egg yolks in a mixing bowl with a whisk until slightly thick.
*Add salt and pepper to eggs.
*Add eggs to the cooled cheese sauce until well combined.
*With an electric mixture, beat egg whites until stiff. Do not overbeat.
*Fold egg whites carefully into cheese mixture. Do not overmix .
*Pour mixture into ungreased ramekins.
*Bake at 325 degrees until soufflés rise and become golden brown---approximately 40-45 minutes.
*Serve immediately.
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