Tomato And Cheddar Souffles
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
49
Spice
60
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour1 cup
Whole Milk1 tsp
Salt1 tsp
Black Pepper1 tsp
Cayenne2 large
Egg (separated)Directions:
1
Put oven rack in middle position and preheat oven to 400°F
2
Brush custard cups with 1 teaspoon melted butter (total), then coat each with 1 tablespoon Parmigiano-Reggiano
3
Put 1 tomato slice in bottom of each cup and arrange cups in a shallow baking pan
4
Heat remaining 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderate heat until foam subsides, then whisk in flour
5
Cook roux, whisking, 1 minute, then whisk in milk, salt, pepper, and cayenne
6
Bring to a boil over moderate heat, whisking constantly, and boil until thickened, 3 to 4 minutes
7
Remove from heat and whisk in 1/2 cup Cheddar, 2 tablespoons Parmigiano-Reggiano, and yolks
8
Beat whites with a small pinch of salt using an electric mixer until they just hold stiff peaks
9
Fold one third of whites into cheese sauce to lighten, then fold in remaining whites gently but thoroughly
10
Divide mixture among cups and sprinkle with remaining 2 tablespoons each of Parmigiano-Reggiano and Cheddar
11
Bake soufflés until puffed and golden, 17 to 20 minutes
12
Serve (in cups) immediately
13
Put oven rack in middle position and preheat oven to 400°F
14
Brush custard cups with 1 teaspoon melted butter (total), then coat each with 1 tablespoon Parmigiano-Reggiano
15
Put 1 tomato slice in bottom of each cup and arrange cups in a shallow baking pan
16
Heat remaining 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderate heat until foam subsides, then whisk in flour
17
Cook roux, whisking, 1 minute, then whisk in milk, salt, pepper, and cayenne
18
Bring to a boil over moderate heat, whisking constantly, and boil until thickened, 3 to 4 minutes
19
Remove from heat and whisk in 1/2 cup Cheddar, 2 tablespoons Parmigiano-Reggiano, and yolks
20
Beat whites with a small pinch of salt using an electric mixer until they just hold stiff peaks
21
Fold one third of whites into cheese sauce to lighten, then fold in remaining whites gently but thoroughly
22
Divide mixture among cups and sprinkle with remaining 2 tablespoons each of Parmigiano-Reggiano and Cheddar
23
Bake soufflés until puffed and golden, 17 to 20 minutes
24
Serve (in cups) immediately