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Author Topic: Twice-Baked Cheese Souffles  (Read 8002 times)

Offline ChristineCu

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Twice-Baked Cheese Souffles
« on: December 07, 2010, 10:06:09 PM »
Twice-baked Cheese Soufflés

Adapted from Prue Leith’s “Cookery Bible”

These soufflés decadent. They have a slightly different texture than regular soufflés, but are rich, moist and fluffy. They may be cooked a few hours before serving, chilled, and baked a second time before serving. They are delicious served on a bed of mixed greens with a light vinaigrette.

Serves 6 as an appetizer

Ingredients
10 fl oz milk
1 slice of onion
a pinch of freshly grated nutmeg
1 ½ oz butter
1 ¼ oz whole wheat flour (or gluten free alternative)
a pinch of dry mustard (preferably English)
a pinch of cayenne
4 oz sharp cheddar or Gruyere cheese, grated
4 eggs, separated
salt and freshly ground black pepper
7 fl oz heavy whipping cream
 
Directions
1.   Generously butter 6 ramekins. Preheat oven to 350º F.
2.   Heat a bain marie. Heat the milk slowly with the onion and nutmeg. Remove the onion.
3.   Melt the remaining butter in a saucepan and stir in the flour, mustard and cayenne with a wooden spoon. Remove from heat, gradually add the milk, beat with a whisk until smooth.
4.   Return mixture to the heat and stir until the sauce boils and thickens. Remove from heat, cool slightly and add three quarters of the cheese and the egg yolks. Season with salt and pepper. The mixture will be quite thick and gooey. 
5.   Beat the egg whites with a whisk to form medium peaks. Fold into the cheese mixture with a spatula, one third at a time until just combined. Do not over mix.
6.   Immediately spoon mixture into ramekins until two-thirds full. Place the cups in a roasting pan and fill the pan with boiling water until half full.
7.   Bake for 15 minutes or until set. Allow to sink and cool.
8.   Run a knife around soufflés to loosen. Turn them into your hand by giving the ramekins a good shake. Place them upside down on an oven proof serving dish or baking sheet lined with parchment paper.
9.   Heat oven to 425º F. Twenty minutes before serving, sprinkle soufflés with the remaining cheese. Season the cream with salt and pepper and pour over the soufflés, coating them completely (the cream may be omitted if desired).
10.   Place soufflés in oven for 10 minutes or until the soufflés are pale gold. Serve immediately.

 


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