SMOKED CHEDDAR SOUFFLE
Make and share this Smoked Cheddar Souffle recipe from Food.com.
Provided by DrGaellon
Categories Cheese
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F and place a rack in the bottom third. Generously butter a 6-cup souffle dish and sprinkle with the breadcrumbs, turning to coat evenly and discarding any excess. Place a baking sheet in the oven to heat.
- Melt butter in a small pan over medium heat. When it foams, add flour and whisk until the raw cereal taste has cooked out, 3-4 minutes. Gradually add milk, whisking constantly. Bring to a boil, stirring often. Remove from heat and whisk in salt, pepper and nutmeg.
- In a large bowl, whisk egg yolks until smooth. Add hot cream sauce, a spoonful at a time, whisking constantly, until about 1/2 cup of sauce has been added. Whisk egg yolks back into sauce until smooth. Add cheese and whisk until melted.
- In a clean bowl (or the work bowl of a stand mixer), beat egg whites (on medium if using electric beater) until soft peaks form, about 5 minutes. Increase to high speed and beat until peaks are stiff and glossy but not dry, about 2 minutes.
- Fold 1/3 of egg whites into cheese sauce until no streaks of white are visible. Add chives and remaining egg whites and fold gently to combine. Pour into prepared souffle dish.
- Place dish on hot baking sheet. Bake until well-puffed, golden brown, and the center is set (it does not move when gently touched), 35-40 minutes. Serve immediately.
Nutrition Facts : Calories 342.6, Fat 26, SaturatedFat 15.3, Cholesterol 223.4, Sodium 754.1, Carbohydrate 9.7, Fiber 0.4, Sugar 3.9, Protein 17.4
DOUBLE-BAKED CHEDDAR SOUFFLéS
You can cook these several hours in advance, then re-bake just before serving
Provided by Lesley Waters
Categories Dinner, Main course, Starter
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
- Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
- Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
- To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.
Nutrition Facts : Calories 336 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.63 milligram of sodium
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