Miniature Cheddar Souffles Recipe - Cooking Index
1/4 cup | 49g / 1.7oz | Unsalted butter - (1/2 stick) - plus |
Butter for coating ramekins and wax paper | ||
Ground walnuts - for dusting ramekins | ||
1/2 cup | 31g / 1.1oz | All-purpose flour |
1 1/4 cups | 296ml | Milk - scalded |
1 cup | 237ml | Finely-grated sharp cheddar |
1/2 teaspoon | 2.5ml | Salt |
1 teaspoon | 5ml | Coarse-grained mustard |
3 teaspoons | 15ml | Eggs - separated, and (large) |
The whites at room temperature | ||
Chopped chives - to taste |
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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