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    05/18/2011 National Cheese Souffl� Day Twice-Baked Cheese Souffl�s

    Source of Recipe

    Taste Of Home

    Recipe Introduction

    You can be as loud as you want when you cook a cheese souffl�. Contrary to the cooking legend, a souffl� will not deflate due to a loud noise. Souffl�s date back to 18th-century France. The term souffl� 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. Souffl� 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 souffl� or add some ham, or indulge with a chocolate and peanut butter swirled souffl�. Yahoo News

    List of Ingredients

    HOME COOKIN� 05/18/2011 National Cheese Souffl� Day Twice-Baked Cheese Souffl�s



    Twice-Baked Cheese Souffl�s


    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 souffl� 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.


 

 

 


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