Blue Cheese Souffle

Recipe by KelBel
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with Parmesan.
  • Make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan.
  • Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
  • Cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown.
  • Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened.
  • Remove from heat.
  • Beat in the egg yolks one at a time.
  • Season with salt, pepper, and mustard.
  • Stir in the cheese and incorporated evenly.
  • Chill while preparing the egg whites.
  • In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
  • Fold 1/3 of the beaten whites into the bechamel mixture to lighten it.
  • Then gently fold in the rest.
  • Pour into the prepared ramekins or souffle dish and place on a cookie sheet.
  • Bake on the middle rack for about 25 minutes.
  • The souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly.
  • Take care not to over bake.
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