Oh My! This is an awesome recipe. It is from Tyler Florence of Food 911. I have served it for brunch with fresh fruit and for dinner with rib eye steaks. Very versitile and easy.
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- 1Preheat oven to 350 degrees F.
- 2Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with Parmesan.
- 3Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan.
- 4Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
- 5Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown.
- 6Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened.
- 7Remove from heat.
- 8Beat in the egg yolks one at a time.
- 9Season with salt, pepper, and mustard.
- 10Stir in the cheese and incorporated evenly.
- 11Chill while preparing the egg whites.
- 12In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
- 13Fold 1/3 of the beaten whites into the bechamel mixture to lighten it.
- 14Then gently fold in the rest.
- 15Pour into the prepared ramekins or souffle dish and place on a cookie sheet.
- 16Bake on the middle rack for about 25 minutes.
- 17The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly.
- 18Take care not to over bake.
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Nutritional Facts for Blue Cheese Souffle
Serving Size: 1 (162 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 311.5
- Calories from Fat 209
- Total Fat 23.2 g
- Saturated Fat 13.5 g
- Cholesterol 241.4 mg
- Sodium 498.3 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 0.2 g
- Sugars 0.6 g
- Protein 16.2 g