Twice-Baked Cheddar-Green Onion Souffles Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 6 tablespoons - unsalted butter
  • 1/3 cups - unseasoned dry bread crumbs
  • 1/4 cups - finely chopped green onions (white part only)
  • 3 tablespoons - all-purpose flour
  • 1 1/2 cups - whole milk
  • 1/2 teaspoons - kosher salt
  • - dash cayenne pepper
  • 5 - eggs, separated
  • 1 3/4 cups - shredded cheddar cheese
  • 1/4 teaspoons - cream of tartar
  • 1/2 cups - thinly sliced green onions (green part only)
  • Directions:

    1. Heat oven to 350°F. Place 6 (8-10 oz) ramekins or custard cups in shallow roasting or broiler pan. Melt butter in medium saucepan over medium-low heat. Brush ramekins with enough melted butter to coat (1-2 T), sprinkle with bread crumbs.
    2. Add chopped green onions to remaining melted butter in saucepan. Reduce heat to low; cook 2 minutes, stirring constantly. Whisk in flour, cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium; cook 5 minutes or until sauce comes to a boil and thickens, whisking constantly and adjusting heat, if necessary. Whisk in salt and cayenne pepper.
    3. Whisk egg yolks in large bowl until combined. Gradually whisk in hot mixture until blended. Stir in cheese.
    4. Best egg whites and cream of tartar in large bowl at low speed until foamy. Increase speed to medium; beat until slightly firm but not stiff peaks form, about 4 minutes.
    5. Fold one-third of the egg whites into cheese sauce until almost blended. Gently fold in additional one-third. Fold in remaining egg whites and sliced green onions until thoroughly blended.
    6. Spoon mixture into ramekins (mixture will come almost to top). run tip of small knife through souffle mixture 1/2 inch from edge to help souffles rise straight. Add enough boiling water to roasting pan to come almost halfway up sides of ramekins.
    7. Bake 25-30 minutes or until souffles are puffed and brown. Souffles can be served immediately in ramekins, if desired. If not being served immediately, let ramekins stand in water bath 10 minutes after baking; remove from water bath. Place on wire rack; let stand 30 minutes or until cool enough to handle.
    8. Meanwhile, lightly spray small rimmed baking sheet with cooking spray. Run tip of small knife or thin spatula around edge of ramekins; gently turn out souffles. Place top-side up on baking sheet. Cover and refrigerate overnight or until ready to reheat. (Souffles can be made to this point 1 day ahead. Cover and refrigerate.) Bake at 400°F for 10 minutes or until souffles are slightly puffed and hot; serve immediately.

    Brief Description

    These individual souffles can be baked a day ahead in custard cups or ramekins, cooled, removed to a small baking sheet and refrigerated. The next day, pop them in a hot oven for 15-20 minutes, and watch them puff up slightly and turn soft and tender.

    Main Ingredient:

    eggs

    Category:  Eggs

    Cuisine:  American

    Prep Time: 40 min
    Cook Time: 30 min

    Notes

    Per serving: 380 cals, 29 g total fat (17 g saturated fat), 17 g protein, 12 g carbohydrate, 250 mg cholesterol, 460 mg sodium, .5 g fiber

    Posted By:

    ecarr

    Posted On:

    June 3, 2012

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