Amandas Chipotle Bleu Cheese And Cheddar Souffle |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was served TO me at a luncheon and I had to all but threaten murder and mayhem to get the recipe...ooh if you love bleu cheese you will love this. Ingredients:
3 tbsp unsalted butter, plus extra for ramekins |
3 tbsp flour |
1 cup whole milk |
2/3 cup sharp cheddar |
2/3 cup crumbled blue cheese |
1/3 cup pureed chipotle in adobo |
1/4 cup cilantro leaves, roughly chopped |
1/4 cup green onion, thinly sliced |
1/4 cup parmigiana, finely grated |
3 egg yolks |
4 egg whites |
1/3 tsp cream of tartar |
kosher salt and freshly cracked black pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Liberally butter 4 (8 oz) ramekins, then coat the ramekins with freshly grated parmigiana.
3. Make the bechamel:
4. In a sauce pan over medium heat, melt 3 tbsp butter. Once the butter has completely melted and has finished foaming, stir in 3 tbsp of flour.
5. Cook for about one minute, stirring constantly.
6. Do not allow the butter to brown at all.
7. Slowly drizzle in 1 cup of milk, whisking vigorously to ensure all the flour is fully incorporated into the sauce without lumps.
8. Allow the sauce to reach a simmer, stirring frequently.
9. Once the sauce has reached a simmer, remove it from the heat and stir in the cheddar, blue cheese, chipotle puree, cilantro, and green onions.
10. Taste the sauce then season with salt and pepper as necessary, the eggs will add a bit more sodium so go easy on the salt.
11. Transfer the sauce to a mixing bowl, then add one egg yolk at a time to the bechamel, until all the yolks have been added.
12. Whisk the sauce until the egg is fully incorporated after each addition. In a separate, very clean, mixing bowl add the egg whites and cream of tartar.
13. Beat the egg whites to the soft peak stage.
14. Add 1/3 of the egg whites to the bechamel, and gently fold until thoroughly incorporated.
15. Repeat this step until all of the egg whites have been folded in.
16. Pour the mixture equally into the prepared ramekins, then place the ramekins on a baking sheet.
17. Place the baking sheet into a 400 degree oven.
18. Once they are in the oven, with the door shut, reduce the oven temperature to 375 degrees.
19. Bake for about 25-30 minutes.
20. DO NOT OPEN THE OVEN DOOR.
21. If you open the oven door, the change in temperatures will cause the souffles to fall or not rise properly - resist the temptation.
22. The souffles are finished when they are puff, golden brown on top, and just set in the middle.
23. Serve immediately… you’ll be surprised how quickly they will start to deflate!
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