CHEESE PUDDING SOUFFLéS
Provided by Julia Reed
Categories project, sauces and gravies, appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons of the butter over medium-low heat. Add the flour and cook for a few minutes, stirring constantly. Pour in the milk a little at a time, whisking after each addition until smooth. Add 1/2 teaspoon salt and the thyme sprigs. Reduce heat to very low and cook, stirring frequently, until the sauce is medium-thick, about 20 minutes. Let cool to room temperature and remove the thyme.
- Melt the remaining tablespoon butter in a skillet over medium heat and cook the onion until translucent, about 5 minutes. Add scallions, garlic, 1/2 teaspoon salt and 1/4 cup water. Reduce heat and cook until the garlic is soft and the water is nearly evaporated, about 10 minutes, adding more water if necessary to keep the vegetables from browning. Set aside to cool.
- Purée the mixture in a food processor, add the sauce, cayenne, Gruyère and 1/2 teaspoon pepper and process until blended. Taste and adjust seasoning -- it should be fairly highly seasoned. Add the egg yolks and process until blended. Transfer to a large bowl.
- Preheat oven to 400 degrees. Generously butter six 6-ounce ramekins or custard cups. Beat the egg whites in a medium bowl until they form soft peaks and gently fold them into the cheese mixture. (Do not overfold.) Spoon into the ramekins and place in a baking pan. Add enough boiling water to come halfway up the sides. Bake until the soufflés are puffed and light golden brown, 20 to 30 minutes.
- Carefully remove the ramekins. When the soufflés have cooled a bit, unmold them by running a paring knife around the edges, inverting each soufflé into the palm of your hand and placing it in a shallow baking dish, top side up. They can now be held at room temperature for a few hours. They can also be held in the refrigerator, covered in plastic wrap, overnight.
- When ready to serve, preheat oven to 425 degrees. If refrigerated, bring soufflés to room temperature. Pour the cream over and around soufflés. Bake until the cream is hot and bubbling and the soufflés are puffed up again, about 6 to 8 minutes. Serve with the hot cream.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 5 grams, TransFat 0 grams
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Adeeb Abbasi
[email protected]I've tried this recipe a few times and I can never get it to rise properly. I'm not sure what I'm doing wrong.
Noureddine Kiran
[email protected]This soufflé is a bit tricky to make, but it's worth the effort. It's so impressive and delicious.
shaeda farooqi
[email protected]I love the combination of cheese and herbs in this soufflé. It's so flavorful.
Scorpion 007
[email protected]This soufflé is perfect for a special occasion. It's elegant and delicious.
Portia Tintswalo
[email protected]I'm not a big fan of soufflés, but I really enjoyed this one. It was light and flavorful.
Tailynn Melendez
[email protected]This soufflé is so light and fluffy. It's like eating a cloud.
Michelle Lane
[email protected]I love the cheesy flavor of this soufflé. It's perfect for a party or a special occasion.
Sk Mahabub
[email protected]This is a great recipe for a quick and easy weeknight meal. It's simple to make and it's always a hit with my family.
W Ali
[email protected]I followed the recipe exactly and my soufflé still didn't turn out. I'm not sure what went wrong.
Sduduzo Shenge
[email protected]This soufflé was a bit too eggy for my taste. I think I would have preferred it with less eggs.
Suleyman Sabir
[email protected]I've tried this recipe a few times and I can never get it to rise properly. I'm not sure what I'm doing wrong.
Muhammad Hanifff
[email protected]This soufflé is a bit tricky to make, but it's worth the effort. It's so impressive and delicious.
Ayo Mi
[email protected]I'm not a big fan of cheese, but I really enjoyed this soufflé. It was light and fluffy, with just the right amount of cheese flavor.
Toyota Townace
[email protected]This soufflé is perfect for a brunch or lunch. It's light and airy, but still filling.
Obaid Anwar
[email protected]I love the combination of cheese and herbs in this soufflé. It's so flavorful.
Suffiyan Nadeem
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
C Anderson
[email protected]This was my first time making a soufflé and it turned out great! I followed the recipe exactly and it was so easy to make.
Waseem Afzal
[email protected]I've made this soufflé several times now and it's always a hit. It's so easy to make and it always comes out perfect.
Gulam Qadir
[email protected]This cheese pudding soufflé was a delightful surprise! It was light and fluffy, with a rich cheesy flavor. I served it with a side of roasted vegetables and it was a perfect meal.