CHEESE SOUFFLE
Provided by Alton Brown
Time 1h
Yield 5 servings
Number Of Ingredients 12
Steps:
- Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
- Preheat oven to 375 degrees F.
- In a small saucepan, heat the butter. Allow all of the water to cook out.
- In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
- Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
- In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
- In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
- Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
CHEDDAR CHEESE SOUFFLé
Steps:
- Preheat the oven to 225C/425F/Gas 7 and place a baking sheet into the oven to heat up.
- Melt the butter in a small saucepan. Brush two ramekins with a little of the melted butter and place in the fridge.
- Add the plain flour to the pan with the remaining melted butter and stir until combined. Add the Dijon mustard and cayenne pepper and stir.
- Gradually add the milk and cream and cook over a low heat, stirring continuously, until the mixture is thick and smooth. Allow to boil for two minutes, or until the mixture starts to leave the edges of the pan.
- Remove from the heat and stir in the cheese, salt and freshly ground black pepper and egg yolks. Leave to cool slightly.
- Place the egg whites into a large bowl and whisk until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cheese mixture and spoon into the prepared ramekins.
- Place the ramekins onto the hot baking sheet in the oven and bake for 8-10 minutes, or until well-risen and golden-brown on top. Serve immediately.
SPINACH AND CHEDDAR SOUFFLE
Provided by Ina Garten
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
CHICKEN AND CHEDDAR SOUFFLE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Special equipment: a 2-quart (8-cups) souffle dish
- Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.
- In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).
- In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.
NEVER-FAIL CHEESE SOUFFLE
My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer
Provided by Food Network Kitchen
Categories side-dish
Time 9h5m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
- Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
- Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
- About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.
CHEESE SOUFFLé IN 4 EASY STEPS
Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium
THREE-CHEESE SOUFFLES
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. -Jean Ference, Sherwood Park, Alberta
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.
Nutrition Facts : Calories 317 calories, Fat 24g fat (14g saturated fat), Cholesterol 223mg cholesterol, Sodium 424mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 17g protein.
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
EASY CHEESE SOUFFLES
Doesn't it feel great to eliminate a step in a classic recipe and have the new one turn out better? I was actually working on something I was going to call 'cheesecake souffle,' and since I was adding cream cheese to the base, I decided to skip the classic white sauce, and simply smear everything together.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 32m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
- Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
- Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
- Fill ramekins up to the lip with the batter.
- Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 23.4 g, Cholesterol 267.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 13.7 g, SaturatedFat 19 g, Sodium 721.1 mg, Sugar 19.5 g
PARSNIP AND CHEDDAR SOUFFLé
Categories Cheese Egg Vegetable Side Bake Vegetarian Cheddar Parsnip Winter Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 400°F. Combine parsnips, water, salt and bay leaf in medium saucepan. Cover and simmer until parsnips are very tender, about 15 minutes. Drain, reserving 1 cup cooking liquid; discard bay leaf. Puree parsnips in processor until smooth. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Butter 8-cup soufflè dish; dust with flour. Melt 1/4 cup butter in large saucepan over medium-high heat. Add 1/4 cup flour and stir 2 minutes. Gradually whisk in 1 cup cooking liquid. Boil until smooth and thick, whisking frequently, about 3 minutes. Remove from heat. Stir in cheese, sage and parsnip puree. Season with salt and pepper. Whisk in yolks.
- Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff but not dry. Gently fold into parsnip mixture in 3 additions. Transfer to prepared dish. Bake until soufflè is puffed and top is golden brown, about 40 minutes. Serve immediately.
PARMESAN CHEDDAR SOUFFLé
This Parmesan Cheddar Soufflé is actually quite simple to make-but it's hard not to feel a little proud of yourself when you're serving it!
Provided by My Food and Family
Categories Dairy
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Melt butter in small saucepan on low heat. Stir in flour. Cook 2 min. until bubbly. Gradually stir in milk with whisk until smooth. Stirring constantly, bring to boil on medium heat; boil 1 min. Remove from heat. Beat the 4 egg yolks slightly in small bowl. Stir small amount of hot mixture into yolks. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 to 2 min. or until thickened. Add cheeses; stir until melted. Set aside.
- Beat the 6 egg whites and cream of tartar in large metal or glass bowl with mixer on medium speed until stiff but not dry. Fold about 1 cup egg whites into the sauce with rubber spatula to lighten sauce. Gently fold the sauce back into the remaining egg whites. Carefully pour the soufflé mixture into ungreased 2-qt. soufflé dish or baking dish.
- Bake 20 min. or until puffed and set.
Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 175 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
TOMATO AND CHEDDAR SOUFFLES
Categories Cheese Egg Tomato Side Bake Vegetarian Quick & Easy Cheddar Summer Gourmet Sugar Conscious Kidney Friendly
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Brush custard cups with 1 teaspoon melted butter (total), then coat each with 1 tablespoon Parmigiano-Reggiano. Put 1 tomato slice in bottom of each cup and arrange cups in a shallow baking pan.
- Heat remaining 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderate heat until foam subsides, then whisk in flour. Cook roux, whisking, 1 minute, then whisk in milk, salt, pepper, and cayenne. Bring to a boil over moderate heat, whisking constantly, and boil until thickened, 3 to 4 minutes. Remove from heat and whisk in 1/2 cup Cheddar, 2 tablespoons Parmigiano-Reggiano, and yolks.
- Beat whites with a small pinch of salt using an electric mixer until they just hold stiff peaks. Fold one third of whites into cheese sauce to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among cups and sprinkle with remaining 2 tablespoons each of Parmigiano-Reggiano and Cheddar.
- Bake soufflés until puffed and golden, 17 to 20 minutes. Serve (in cups) immediately.
CHEDDAR-CRAB SOUFFLE
A great souffle for an elegant meal. The sharp cheddar cheese stretches the flavor of crabmeat, yet contributes rich flavor on its own.
Provided by Ms. Ayons dishes
Categories Crab
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw crabmeat, save juices. Blend with cheese. Set aside.
- Saute green onions in butter until soft but not browned.
- Stir in flour, salt and pepper. Add half-and-half. Cook, stirring, over moderate heat until mixture thickens. Add cayenne and juices.
- Stir in the egg yolks. Blend in crabmeat and cheese.
- Whip egg whites until frothy. Add cream of tartar and continue whipping until whites form stiff peaks.
- Fold a portion of the whites into the sauce to lighten it. Foild entire amount of whites into the sauce carefully.
- Pour into a buttered 2-quart souffle dish. Bake at 375 degrees fro 45 minute.
- Good served with marinated broccoli salad, hot rolls or french bread.
COTTAGE CHEESE SOUFFLE
An ideal 'fridge cleaner' recipe. Substitute cheese and bacon with whatever leftovers you have in your fridge!
Provided by Ivan
Categories Side Dish Casseroles
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9-inch baking dish.
- In a large bowl, beat the eggs, and slowly whisk in whole wheat flour, baking powder, salt, garlic, red pepper flakes, and nutmeg. Mix in the cottage cheese, Cheddar cheese, and bacon. Transfer the mixture to the prepared baking dish.
- Bake in the preheated oven until the top is browned and crispy, and a toothpick inserted into the center of the souffle comes out clean, 55 minutes to 1 hour.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 9.4 g, Cholesterol 191.7 mg, Fat 30.2 g, Fiber 1 g, Protein 27.9 g, SaturatedFat 14.9 g, Sodium 896.3 mg, Sugar 0.8 g
CHEDDAR, BACON, AND SCALLION SOUFFLé
Categories Mixer Egg Side Bake Kid-Friendly Cheddar Bacon Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.
LOW CARB CHEDDAR CHEESE SOUFFLE
This recipe was first published in a book by Carol Cutler called The Six Minute Souffle, but I found it on the blog www.sweetyetsour.com where her daughter posted it. In additon to being a tasty, low carb dish I believe it is also gluten free. I followed Ms. Cutler's ingredients and instructions to a "T", but did lightly dust the buttered souffle dish with grated parmesan cheese (additional amount to the 1/4 cup ingredient), and the top of the souffle as well as the edges were an attractive deep brown when baked. I find that leftovers heat well in individual portions in the microwave.
Provided by Sweet Baboo
Categories Lunch/Snacks
Time 50m
Yield 1 souffle, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat your oven to 375 degrees and butter a large souffle dish or.
- 6 small souffle dishes.
- 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
- pepper. Blend until mixed well and smooth.
- 3. With the blender running, add the cheddar through the hole in the.
- lid, one chunk at a time until all are chopped up and the mixture is.
- thick. Add the cream cheese in the same manner. (Note - the mixture.
- will be very thick at this time; it may be necessary to stop the.
- blender and stir the mixture around with a spatula to fully.
- incorporate the cheeses.).
- 4. Once all of the cheddar and cream cheese is fully incorporated, run.
- the blender for 5 more seconds, just to get a little air in the.
- mixture.
- 5. Pour the mixture into the buttered souffle dish(es).
- 6. Bake the souffle for 40-50 minutes depending upon your preference.
- The original recipe says that either you can bake the souffle for 40.
- minutes and use the "liquid center as a sauce to spoon over the rest.
- of the souffle", or you can just do what I do and bake it for 50.
- minutes to get a nice firm souffle all the way through.
- The souffle will have a lovely brown top:.
Nutrition Facts : Calories 477.2, Fat 42.9, SaturatedFat 24.6, Cholesterol 282.9, Sodium 634.3, Carbohydrate 3.7, Sugar 2.1, Protein 19.8
CORN AND CHEDDAR SOUFFLE
This is from the September 2008 Homemakers magazine. Our family has always enjoyed souffle and this was a twist on our usual. I really like the fresh corn but you could likely substitute frozen or canned in the off-season. Goes great with in-season asparagus or green beans, and fresh bread. Enjoy!
Provided by Kirstenht
Categories Corn
Time 1h10m
Yield 1 souflle, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Butter and flour 10-cup/2.5L souffle dish; set aside. (Alternatively, leave the pan ungreased if you want to make it gluten-free, it just makes it harder to clean out). Preheat oven to 425 degrees.
- Strip corn from cobs; discarding cobs, set aside.
- In saucepan, melt butter over medium heat; add cornmeal, salt, pepper, and nutmeg and cook, stirring, for 2 minutes. Slowly stir in milk and bring to boil; add corn and hot peppers and simmer over medium heat, stirring, for 5 minutes.
- Remove from heat; add cheese, stirring until melted. Scrape into large bowl. Stir in onions; whisk in egg yolks.
- In seperate bowl, beat egg whites with cream of tartar until stiff but not dry peaks have formed; fold one-third into cornmeal mixture. Gently fold in remaining whites. Scrape into prepared souffle dish.
- Place on middle rack of oven; reduce heat to 400.
- Bake until puffed and brown, 35-40 minutes.
Nutrition Facts : Calories 520.1, Fat 34.9, SaturatedFat 19, Cholesterol 395.5, Sodium 1043.8, Carbohydrate 30.4, Fiber 3.6, Sugar 5, Protein 25
CHEESY SOUFFLES
Great for brunch, light late-night supper for two or as a versatile side dish, these melt-in-your-mouth souffles are flavorful, fluffy and fun. Thanks to Lynn McAllister in Mt. Ulla, North Carolina for the quick and easy recipe!
Provided by Taste of Home
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, melt butter. Whisk in flour until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Beat egg yolks. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Cool slightly. , Preheat oven to 350°. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two ungreased 8-oz. ramekins or custard cups. , Bake 20-25 minutes or until the tops are puffed and centers appear set. Serve immediately.
Nutrition Facts : Calories 301 calories, Fat 23g fat (14g saturated fat), Cholesterol 270mg cholesterol, Sodium 350mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
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