Individual Cheese Souffles

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Coat 4 (6 ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
  • In a heavy saucepan, melt butter over medium heat.
  • Add onion and cook for 1 minute.
  • Sprinkle with flour.
  • Cook, stirring, until mixture begins to pull away from pan.
  • Gradually whisk in milk.
  • Return to medium heat; cook, stirring, for 3 minutes or until thickened and bubbly.
  • Remove from heat.
  • Whisk in a large bowl, the egg yolks, salt, pepper, dry mustard, and garlic powder.
  • Temper the yolk mixture, by putting some of it into the onion milk sauce, then add all the onion milk sauce back into large bowl of yolks.
  • In a medium sized bowl, beat the egg whites and cream of tartar until stiff peaks form that do not fall over when the whisk is lifted.
  • Gently fold the egg whites and Cheddar into cooled sauce in large bowl.
  • Divide mixture evenly among four custard cups.
  • Sprinkle with Parmesan.
  • Put custard cups on a baking sheet so that they are easier to handle.
  • Bake for 20 minutes.
  • Souffle should still be moist in center; do not overcook and yes it will fall but that is the nature of a souffle.
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