Saturday, December 25, 2010
Egg and Cheese Souffles
So being that it's Christmas and we have guests today,I wanted to make something different for breakfast. This was so good and everyone loved and came back for seconds. I'll surely be making this again when we have out of town guests. Hope you enjoy it as much as we did!
Happy cooking and Baking!
Adapted from the food network foodnetwork.com/recipes/food-network-kitchens/little-cheese-souffles-recipe/index.html
WHAT YOU'LL NEED:
1 1/2 cups milk (I used skim and it works wonderfully)
3 tablespoons unsalted butter
1/4 cup plus 1 tablespoon all-purpose flour
2 large egg yolks, room temperature
1/4 cup finely grated Parmesan, plus for ramekins
1 teaspoon kosher salt, plus a pinch
Fresh ground pepper to taste
Pinch cayenne pepper
Freshly grated nutmeg
4 large egg whites, room temperature
1 Cup lightly packed coarsely grated full-flavored cheese like Gouda, Gruyere, or Fontina (I used a mixure of all three)
4 (6-ounce) ramekins
Place a rack in the middle of the oven and preheat to 350 degrees F.
Butter ramekins and sprinkle with Parmesan to lightly coat, tapping out excess.
Put prepared ramekins on a baking sheet and refrigerate.
To make the souffle, Put the milk, and bay leaf in sauce pan and bring the milk and herbs just to a simmer and then pull from the heat.
Melt the butter in a saucepan over medium heat.
Add the flour, and stir constantly with a wooden spoon until the mixture (roux) lightens and foams, about 2 minutes.
Whisk in the warm milk, bring to a boil, and cook, whisking constantly, until the souffle base thickens slightly, about 1 minute.
Remove the herbs and transfer the base to a large bowl and whisk to cool.
Add the egg yolks, the Parmesan cheese, the salt, cayenne, and nutmeg.
Slowly whisk the egg whites in a very clean bowl with lemon juice,
and pinch of salt with a hand-held mixer until foamy.
Increase the speed to high and whip until the whites hold a soft peak.
Quickly, but gently fold 1/4 of the whites into the base with spatula.
Fold in the remaining whites just until streaky, then scatter the grated cheese on top and fold everything together, do not overmix.
Divide the batter among the prepared ramekins, and bake until golden, puffed, and just set in the center, about 30 minutes.
Using an oven mitt or towel, transfer the ramekins to individual plates and serve immediately.