Wednesday, February 13, 2013

Cheese Soufflés

Meh. These are not worth the effort. I'd be curious to see if there's one that is, but this isn't it.

Cheese Soufflés
Courtesy of Cooking Light

2 teaspoons unsalted butter, softened
8 teaspoons finely grated Parmigiano-Reggiano cheese
2 1/2 tablespoons all-purpose flour 
1/8 teaspoon ground red pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons 1% low-fat milk 
2 tablespoons dry white wine 
1/4 teaspoon kosher salt
2 ounces cave-aged Gruyere cheese, shredded (about 1/2 cup)
2 large egg yolks 
4 large egg whites

Preheat oven to 400°F.

To prepare soufflés, coat each of 4 (1-cup) soufflé dishes evenly with 1/2 teaspoon butter. Sprinkle each soufflé dish with 2 teaspoons Parmigiano-Reggiano cheese, tilting to coat sides and bottom.

Combine flour and the next 3 ingredients (through black pepper) in a small saucepan over medium heat. Gradually add milk and white wine, stirring with a whisk until smooth. Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. Remove from heat. Add salt and Gruyère cheese; stir until cheese melts. Spoon the mixture into a large bowl, and let stand for 5 minutes. Stir in egg yolks.

Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one quarter of egg whites into yolk mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Place dishes on a baking sheet, and place in oven. Immediately reduce oven temperature to 375°F. Bake soufflés for 17 minutes or until puffy and golden.

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