BLUE CHEESE SOUFFLE
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.
Provided by KelBel
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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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rk rabi
[email protected]This is the best blue cheese souffle I've ever had.
Risima Mabuza
[email protected]I can't wait to make this souffle again!
smm sajith
[email protected]This souffle is a great dish to serve at a party.
Jeri Presley
[email protected]I would recommend this recipe to anyone who loves blue cheese.
Derartu AD
[email protected]This souffle is a bit time-consuming to make, but it's worth the effort.
SM Tanjid
[email protected]I've never made a souffle before, but this recipe was easy to follow and the souffle turned out great.
Meer rind
[email protected]This souffle is a great way to use up leftover blue cheese.
Mijos Laikinas
[email protected]I'm not a big fan of blue cheese, but I really enjoyed this souffle.
sinenhlanhla makapela
[email protected]I served this souffle with a side of roasted vegetables and it was a delicious meal.
Pardis Arman
[email protected]This souffle is perfect for a special occasion.
Aayush Pokhrel
[email protected]I would definitely make this souffle again.
Kim Simmons
[email protected]Overall, I thought this was a good recipe. It was easy to follow and the souffle turned out well.
josh crow
[email protected]This souffle was a bit too eggy for my taste.
Anna Daniels
[email protected]I had some trouble getting the souffle to rise properly, but it still tasted good.
Somto Chibuoke
[email protected]This souffle was a bit too salty for my taste, but it was still very good.
gaming ff killer
[email protected]I love the combination of blue cheese and Gruyère in this souffle. It's so flavorful and decadent.
DJ Jonathan
[email protected]This is my go-to recipe for blue cheese souffle. It's always a crowd-pleaser.
Christabel O
[email protected]I've made this souffle a few times now and it always turns out perfectly. It's so easy to make and it's always a hit with my guests.
Sharif Waseem
[email protected]This blue cheese souffle was a delight! It was light and fluffy, with a rich and creamy blue cheese flavor. I served it with a simple green salad and it was the perfect meal.