Blue Cheese Souffle

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 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)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 prepare 4 (8-ounce) ramekins or a 1 1/2-quart souffle dish by greasing with softened butter and coating with parmesan.
• 3 make a thick bechamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick-bottomed saucepan.
• 4 just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
• 5 cook for 2 to 3 minutes to coat the flour and remove the starchy taste, do not allow to brown.
• 6 add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened.
• 7 remove from heat.
• 8 beat in the egg yolks one at a time.
• 9 season with salt, pepper, and mustard.
• 10 stir in the cheese and incorporated evenly.
• 11 chill while preparing the egg whites.
• 12 in a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks.
• 13 fold 1/3 of the beaten whites into the bechamel mixture to lighten it.
• 14 then gently fold in the rest.
• 15 pour into the prepared ramekins or souffle dish and place on a cookie sheet.
• 16 bake on the middle rack for about 25 minutes.
• 17 the souffle is done when it has puffed over the rim, the outside is golden and the center giggles slightly.
• 18 take care not to over bake.