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| Classic Cheese Souffl� By Jennifer Aranson ~~~~~~~~~~~~~~ Ingredients 1/4 cup (1/8 lb.) butter 1/4 cup all-purpose flour 1 1/4 cups milk 1/4 teaspoon cayenne 1/4 teaspoon salt 1 1/2 cups shredded sharp cheddar, pepper jack, or Gruy�re cheese (6 oz.) 6 large eggs, separated 1/4 teaspoon cream of tartar 1. Generously butter a 2-quart souffl� dish or six 1- to 1 1/4-cup souffl� dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan. 2. In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat. 3. Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth. 4. In a bowl, with a mixer on high speed, beat egg whites with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. 5. Scrape the batter into the prepared souffl� dish If the dish is more than 3/4 full, use foil collar . If desired, draw a circle on the surface of the souffl� batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking. 6. Bake in a 375� regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large souffl�, 15 to 20 minutes for small ones. Serve immediately, scooping portions from single souffl� with a large spoon. Thanks for sharing your Specialty with us Jenny! HMMMM, I wonder if they make a Souffle' Mix??? ~~~~~~~~ Taste of the Tunnels Index |
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