Mini Cheese Souffle Bites Recipes

MINI CHEESE SOUFFLES

Steps:

• Preheat oven to 350°. Coat each ramekin (4-6 depending on their size) with butter. Add 1/2 teaspoon flour to each, then tilt to coat, shaking out the excess. Set on a foil covered baking sheet and set aside.
• Melt 2 tablespoons of butter in a saucepan, add the 2 tablespoons flour, salt, pepper, and nutmeg; stir with a whisk. When it is sizzling, add the cold milk and bring to a boil, whisking constantly. Boil about 20 seconds, then remove from the heat. Add the cheese; stir until it melts.
• Separate the eggs and beat the yolks until light in color. Add 2 tablespoons of the milk mixture to the yolks, whisking constantly to temper. Then whisk the yolk mixture into the milk mixture.
• In a separate bowl, whip the egg white using a whisk or electric mixer until stiff but not dry peaks form - this should take about 1 minute. Fold 1/3 of the egg white mixture into the milk and yolk mixture. Then gently fold in the remaining egg whites.
• Spoon the mixture into prepared ramekins until they are 3/4 full. Bake without opening the oven for 15 to 20 minutes or until puffed and golden. Serve immediately.

MINI SOUFFLES

Steps:

• Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
• Sprinkle grated cheese over bottoms of ramekins.
• Divide ham and mushrooms among ramekins.
• Top with a pinch of nutmeg.
• Whisk eggs well. Slowly whisk in heavy cream.
• Divide egg mixture among ramekins.
• Bake for about 30 minutes, or until souffles are puffed and golden (souffles can be held in a warm oven for about 20 minutes before they begin to deflate.).

LITTLE CHEESE SOUFFLES

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F. Butter 4 (6-ounce) ramekins and sprinkle with Parmesan to lightly coat, tapping out excess. Put prepared ramekins on a baking sheet and refrigerate.
• To make the souffle base: Put the milk, thyme, and bay leaf in a microwave-safe measuring cup and microwave on HIGH until steaming, about 2 minutes. (Or, bring the milk and herbs just to a simmer in a small saucepan on the stove, and then pull from the heat.)
• Melt the butter in a saucepan over medium heat. Add the flour, and stir constantly with a wooden spoon until the mixture (roux) lightens and foams, about 2 minutes. Whisk in the warm milk, bring to a boil, and cook, whisking constantly, until the souffle base thickens slightly, about 1 minute. Remove the herbs. Transfer the base to a large bowl and whisk to cool. Add the egg yolks, the Parmesan cheese, 1/2 teaspoon of the salt, cayenne, and nutmeg.
• Slowly whisk the egg whites in a very clean bowl with lemon juice, and pinch of salt with a hand-held mixer until foamy. Increase the speed to high and whip until the whites hold a soft peak. Quickly, but gently fold 1/4 of the whites into the base with a rubber spatula. Fold in the remaining whites just until streaky, then scatter the grated cheese on top and fold everything together, taking care not to overmix. Divide the batter among the prepared ramekins, and bake until golden, puffed, and just set in the center, about 30 minutes. Using an oven mitt or towel, transfer the ramekins to individual plates and serve immediately.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

MINI CHEESE SOUFFLES

Steps:

• Using a bread knife, cut crusts from all sides of the bread. Slice into 1 inch slices and cut each slice into 9 cubes.
• Place in container and put in freezer while you prepare the rest of the recipe.
• In the bowl of an electric mixer, beat egg whites until stiff peaks form.
• In another bowl, beat cream cheese, sharp cheddar, butter and mustard together. Fold in the egg whites.
• Remove bread from freezer and dip each cube in the egg white mixture. Place in a single layer on a baking sheet that has been lined with parchment paper.
• To freeze:.
• Flash freeze souffles. (Place in freezer for 1 hour until firm) Transfer to a freezer bag or container. Seal, label and freezer for up to 1 month.
• To serve:.
• Bake from frozen. Place on a parchment lined baking sheet and bake at 400 degrees for 10 minutes until golden brown.