Blue Cheese Souffle Recipe #99121
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.
by KelBel
45 min | 20 min prep
SERVES 4
- 3 tablespoons unsalted butter, plus more
- unsalted butter, for greasing
- 2 tablespoons grated parmesan cheese
- 3 tablespoons flour
- 1 cup milk, hot
- 4 egg yolks
- salt and pepper
- 1 teaspoon dry mustard
- 3/4 cup crumbled blue cheese
- 5 egg whites
- 1 pinch cream of tartar (I never use this)
- 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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5 stars