 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I think it's a shame that souffles are often overlooked, writes Dennis Blankenbaker of Flora, Illinois. These individual souffles are elegant for brunch. Ingredients:
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground mustard |
dash cayenne pepper |
1 cup milk |
1 cup (4 ounces) shredded cheddar cheese or swiss cheese |
4 eggs, separated |
Directions:
1. In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat.
2. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly. In a bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture.
3. Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350° for 20 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 4 servings.
|
|