Cheese and Egg Souffle Recipe

Cheese And Egg Souffle Recipe

Ingredients

Serves 6

• 3 tbsps. finely ground fresh bread crumbs
• 3 tbsps. unsalted butter
• 3 tbsps. all-purpose flour
• 1 tsp salt
• 1 1/2 cups whole milk, warmed
• 1/4 cup grated Parmesan
• 1/4 cup grated fontina
• 1/4 cup grated young pecorino
• 1/4 cup crumbled goat cheese
• 4 large egg yolks
• 6 large egg whites, at room temperature
• 2 tbsps. chopped fresh chives
• 1/2 cup creme fraiche , at room temperature
• preheat the oven to 375 degrees f. generously butter 6 individual ramekins or souffle cups. add 1/2 tbsp bread crumbs to each ramekin and tilt side-to-side to coat the inside. set the ramekins onto a baking sheet.

Method

1. Melt the butter in a medium saucepan over medium heat
2. Whisk in the flour and salt and cook for 2 minutes
3. Whisk in half the milk until the mixture is smooth
4. Whisk in the remaining milk and heat the mixture just to a boil
5. Lower the heat and allow the mixture to thicken, about 2 minutes
6. Stir in the Parmesan, fontina, pecorino and goat cheeses
7. Whisk in the egg yolks and cook for 2 more minutes
8. Remove from the heat and allow the mixture to cool slightly
9. Whisk the egg whites in a large bowl (or use an electric mixer) to form stiff peaks
10. Gently fold half of the egg whites into the milk/cheese mixture to lighten it, then fold in the remaining egg whites
11. Divide the mixture among the ramekins
12. Run a steak knife around the edge about 1 inch deep to create a top hat effect; this ensures that the souffle rises above the rim and doesn’t stick
13. Bake for 25-30 minutes until puffed and golden brown
14. Stir the chives into the creme fraiche
15. Serve the souffles immediately with the chive creme fraiche

Full List of Eggs Recipes
Full List of Souffle Recipes