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Twice-Baked Cheese Soufflés




Source of Recipe


Taste Of Home


List of Ingredients




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.