For the lightest, most ethereal soufflé, be careful not to overmix the batter before pouring it into the baking dish. Serve with a crisp green salad to round out the meal.
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Yields:
6
Cal/Serv:
330
Ingredients
- 4 Tbsp. margarine or butter
- 1/4 c. all-purpose flour
- 1 1/4 c. milk
- 2 c. shredded Monterey Jack cheese with jalapeño chiles
- 5 large eggs
- 1 large egg white
Directions
- Step 1In 2-quart saucepan, melt margarine or butter over medium heat. Stir in flour until blended; cook 1 minute, stirring. Gradually add milk and cook, stirring frequently, until mixture boils; cook 2 minutes longer, stirring. Remove saucepan from heat; stir in cheese until melted.
- Step 2In large bowl, with wire whisk, beat egg yolks slightly. While constantly beating with wire whisk to prevent lumping, gradually add cheese mixture to yolks and beat until smooth; set aside 10 minutes to cool slightly.
- Step 3Meanwhile, preheat oven to 325 degrees F.
- Step 4In another large bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula, gently fold beaten whites into yolk mixture, one-third at a time, just until blended.
- Step 5Pour mixture into soufflé dish. If desired, with back of spoon, make 1-inch-deep indentation all around in soufflé mixture about 1 inch from edge of dish (the center will rise higher than the edge, creating a top-hat effect when soufflé is done).
- Step 6Bake soufflé 55 to 60 minutes, until knife inserted under "top hat" comes out wet but clean. Serve immediately. Makes 6 main-dish servings.
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