Friday, November 20, 2015

Cheese Souffle Recipe

A souffle has been on my list of must try recipes for a long time. I love the dessert souffles and I still really want to make one but what I really needed was a new good dinner recipe, so we made it savory instead. Souffles are so perfect when you have a bare fridge because the base is all common pantry ingredients and you can put whatever add ins you want in, making them perfect for using up leftovers. For my left over add ins we had frozen peas, bacon bits and onion.  There are endless options; bacon chicken, cheese and broccoli & pulled pork and bbq sauce just to name a couple.

This recipe can be made in individual ramekins or one large one.  You can either use a one and a half quart ramekin or about 6-7 mini ones depending on how many add ins are in the base batter.

2 T parmesan Cheese
1 C milk
2.5 T unsalted Butter
3 T butter
1/2 t paprika
1/2 t salt
4 egg yolks
5 egg whites
1C of your favorite shredded cheese
About 1-1.5 of left over items
(I used peas, bacon bits and extra parmesan cheese)

1. Pre heat oven to 400 degrees. Butter the ramekins and dust with parmesan cheese. On the bottom as well as on the sides so the parmesan cheese sticks to all sides of the ramekins.

2. Warm milk in a pan over medium heat mixing often so the milk doesn't burn. In a larger sauce pan melt the rest of the butter. Add flour to the butter and mix.  Wait about two to three minutes until mixture bubbles and the flour loses the raw taste.

3. Remove from heat and slowly add the warm milk while mixing until it becomes thick.   Add paprika and salt. Add egg yolks one at a time while mixing.  Let cool slightly.  At this point you could transfer the mixture and put in the freezer to cool down faster while you get the other part ready.

4. Using a mixer, mix the egg whites until they form stiff peaks. Mix in your cheese with a spatula being careful not to deflate the egg whites.

5. Slowly add the egg whites to the egg yoke mixture with a spatula.  Add your mix ins.

6. Divide evenly in your ramekins.  Be careful not to overfill. If needed use extra ramekins. Place in the oven and immediately lower temperature to 375 degrees. Cook for about 20-25 minutes until they are golden brown and only slightly jiggly in the center.


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