Mini Cheese Soufflés based on recipe by Stephanie Wilson
Quick and easy mini soufflé.
- ½ tsp butter for coating ramekins
- 2 tsp flour for dusting ramekins
- 2 tbsp butter
- 2 tbsp flour
- ¼ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp nutmeg
- ¾ c milk
- 1 ½ c shredded cheese swiss
- 3 ea egg yolks
- 3 ea egg whites maybe use egg whites from store?
- Preheat oven to 350°.
- Coat each ramekin (4-6 depending on their size) with butter. Add 1/2 teaspoon flour to each, then tilt to coat, shaking out the excess. Place parchment paper on baking sheet.
- Melt 2 tablespoons butter in a medium sized saucepan. Add 2 tablespoons flour, salt, pepper. and nutmeg; stir with a whisk.
- When it is sizzling, add the cold milk to sauce pan and bring to a boil, whisking constantly. Boil about 20 seconds, then remove from the heat. Add cheese; stir until it melts.
- Separate the eggs and beat the yolks until light and lemony in color in small bowl. Add 2 tablespoons of the milk mixture from sauce pan to the yolks, whisking constantly to temper. Then whisk the yolk mixture from small bowl to into the sauce pan milk mixture.
- In a separate larger bowl, whip the egg white using a whisk or electric mixer until stiff but not dry peaks form. About 1 minute. Fold 1/3 of the egg white mixture into the sauce pan milk and yolks mixture. Then gently fold in the remaining egg whites.
- Spoon mixture into prepared ramekins until they are 3/4 full. Bake without opening the oven for 15 to 20 minutes or until puffed and golden. Serve immediately.
While traditional cheese soufflés can take up to 1 1/2 in the oven, these mini cheese souffles take 20 minutes or less in the oven.
Calories: 115kcal | Carbohydrates: 3g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 242mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg