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Miniature Cheddar Souffles

Type: Eggs
Courses: Side dish
Serves: 6 people

Recipe Ingredients

1/4 cup 49g / 1.7ozUnsalted butter - (1/2 stick) - plus
  Butter for coating ramekins and wax paper
  Ground walnuts - for dusting ramekins
1/2 cup 31g / 1.1ozAll-purpose flour
1 1/4 cups 296mlMilk - scalded
1 cup 237mlFinely-grated sharp cheddar
1/2 teaspoon 2.5mlSalt
1 teaspoon 5mlCoarse-grained mustard
3 teaspoons 15mlEggs - separated, and (large)
  The whites at room temperature
  Chopped chives - to taste

Recipe Instructions

Line the bottoms of six 2 1/4-cup ramekins with rounds of wax paper, butter the wax paper, and dust the ramekins with walnuts, shaking out the excess.

In a small heavy saucepan melt the 1/2 stick butter over moderately-low heat, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat, add the milk, scalded, in a stream, whisking until the mixture is thick and smooth, and simmer the mixture, whisking, for 3 minutes. Transfer the mixture to a bowl, let it cool for 5 minutes, and whisk in the cheddar, the salt, the mustard, the yolks, and the chives, whisking until the mixture is smooth.

In a bowl with an electric mixer beat the whites with a pinch of salt until they just hold stiff peaks, stir one-fourth of them into the cheddar mixture, and fold in the remaining whites gently but thoroughly. Spoon the mixture into the ramekins and bake the souffles in the middle of a preheated 400 degree oven for 15 to 20 minutes, or until they are puffed and golden. Let the souffles cool (they will fall). Run a sharp small knife around the edge of each ramekin, invert the souffles into the palm of the hand, and remove the rounds of wax paper. These souffles may be prepared 1 day in advance.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-E036 broadcast 05-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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