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05/18/2011 National Cheese Soufflé Day Twice-Baked Cheese Soufflés

Source of Recipe

Taste Of Home


Recipe Introduction

You can be as loud as you want when you cook a cheese soufflé. Contrary to the cooking legend, a soufflé will not deflate due to a loud noise. Soufflés date back to 18th-century France. The term soufflé means "puffed up" and references the way the heat inflates the cooking egg whites. Eggs are the main ingredient, alongside roux (flour and butter), cream and spices. Soufflé baking is not for the kitchen timid. A successful dish requires attention to measurements and most importantly, properly beating the egg whites to get enough air into the dish. Bake up a traditional cheese soufflé or add some ham, or indulge with a chocolate and peanut butter swirled soufflé. Yahoo News

List of Ingredients

HOME COOKIN’ 05/18/2011 National Cheese Soufflé Day Twice-Baked Cheese Soufflés



Twice-Baked Cheese Soufflés


3 tablespoons butter
1/4 cup all-purpose flour
2 cups plus 2 tablespoons milk
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese, divided
3 eggs, separated


Recipe



In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, onion powder, salt, nutmeg and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and stir until melted. Remove from the heat; set aside.

In a small bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot cheese sauce. Return all to the pan; cook and stir for 1-2 minutes. Cool completely.

In large bowl, beat egg whites on high speed until stiff peaks form. Gently fold into cooled cheese mixture. Pour into ungreased 1-cup soufflé dishes or custard cups. Place in a shallow baking pan. Add 1 in. of hot water to pan.

Bake, uncovered, at 325° for 20 minutes. Remove custard cups to wire racks to cool. Cover and refrigerate for up to 4 hours.

Remove from the refrigerator 30 minutes before baking. Uncover; sprinkle with remaining cheese.

Bake at 425° for 15-20 minutes or until puffed and golden brown. Yield: 4 servings.