Advertisement
Recipe: Blue Cheese Souffles
Similar Categories: Blue, Cheese, Souffles
BLUE CHEESE SOUFFLES
2 1/2 Tbsp. butter
3 Tbsp. flour
1 cup hot milk
1/2 tsp. salt
1/8 tsp. pepper
4 egg yolks
4 oz. crumbled blue cheese
5 egg whites
Pinch of salt
Butter six 1-cup souffle dishes or one 6-cup souffle dish. Heat oven to 375
degrees.
Heat the 2 1/2 tablespoons butter in a medium saucepan until it foams. Add
flour and stir with a whisk over medium heat for 2 minutes; do not allow
mixture to brown. Remove from heat and add the hot milk all at once,
whisking vigorously until smooth. Add salt and pepper. Return to heat and
boil and stir for 1 minute.
Remove from heat. Separate eggs one at a time, dropping whites into a clean
mixer bowl and yolks into the cream sauce, whisking rapidly to incorporate
each yolk. Stir in crumbled blue cheese. Set aside.
Add an extra egg white to the mixer bowl. Add a pinch of salt and beat on
medium speed until frothy. Gradually increase speed to high and beat until
stiff but not dry.
Fold a big spoonful of the egg whites into the blue cheese sauce to lighten
the sauce. Pile remaining egg whites on top and fold in gently but rapidly
with a rubber spatula, taking care not to overmix. Spoon into the souffle
dishes or dish. Bake at 375 degrees for about 15 to 20 minutes for
individual souffles and 30 to 35 minutes for a single 6-cup souffle. The
souffles should be puffed and light brown on top, and no longer look moist.
Serve immediately.
Makes 4 to 6 servings.
2 1/2 Tbsp. butter
3 Tbsp. flour
1 cup hot milk
1/2 tsp. salt
1/8 tsp. pepper
4 egg yolks
4 oz. crumbled blue cheese
5 egg whites
Pinch of salt
Butter six 1-cup souffle dishes or one 6-cup souffle dish. Heat oven to 375
degrees.
Heat the 2 1/2 tablespoons butter in a medium saucepan until it foams. Add
flour and stir with a whisk over medium heat for 2 minutes; do not allow
mixture to brown. Remove from heat and add the hot milk all at once,
whisking vigorously until smooth. Add salt and pepper. Return to heat and
boil and stir for 1 minute.
Remove from heat. Separate eggs one at a time, dropping whites into a clean
mixer bowl and yolks into the cream sauce, whisking rapidly to incorporate
each yolk. Stir in crumbled blue cheese. Set aside.
Add an extra egg white to the mixer bowl. Add a pinch of salt and beat on
medium speed until frothy. Gradually increase speed to high and beat until
stiff but not dry.
Fold a big spoonful of the egg whites into the blue cheese sauce to lighten
the sauce. Pile remaining egg whites on top and fold in gently but rapidly
with a rubber spatula, taking care not to overmix. Spoon into the souffle
dishes or dish. Bake at 375 degrees for about 15 to 20 minutes for
individual souffles and 30 to 35 minutes for a single 6-cup souffle. The
souffles should be puffed and light brown on top, and no longer look moist.
Serve immediately.
Makes 4 to 6 servings.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Blue, Cheese, Souffles
| Curried Shrimp with Sugar Snap Peas | Fiery Ketchup |
