Cheesesoufflewithscallionsandchives Recipes

EASY CHEESE SOUFFLES

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.

CHEESE SOUFFLE WITH SCALLIONS AND CHIVES

Steps:

• Melt butter: blend in flour and seasonings.
• Add milk all at once, and cook over medium heat, stirring till mixture thickens and bubbles. Remove from heat; add cheese; stirring till cheese is melted.
• Beat egg yolks till very thick and lemon colored. Slowly add cheese mixture, scallions and chives stirring constantly: cool slightly. Gradually pour over beaten egg whites, folding together thoroughly.
• Pour into a GREASED 1 1/2 quart souffle dish or casserole.
• Bake in slow oven, 300° for 1 hour and 15 minutes, or till a knife comes out clean. Serve IMMEDIATELY.