Twice-Baked Cheese Souffles Recipe
You'll easily impress guests with these individual cheese souffles from our home economists. Partially bake and refrigerate them early in the morning. Then simply sprinkle with cheese and finish baking when ready to eat.
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups plus 2 tablespoons milk
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 3 Eggland's Best Eggs, separated
- In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, onion powder, salt, nutmeg and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1 cup cheese and stir until melted. Remove from the heat; set aside.
- In a small bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Stir in 1/3 cup hot cheese sauce. Return all to the pan; cook and stir for 1-2 minutes. Cool completely.
- In large bowl, beat egg whites on high speed until stiff peaks form. Gently fold into cooled cheese mixture. Pour into ungreased 1-cup souffle dishes or custard cups. Place in a shallow baking pan. Add 1 in. of hot water to pan.
- Bake, uncovered, at 325° for 20 minutes. Remove custard cups to wire racks to cool. Cover and refrigerate for up to 4 hours.
- Remove from the refrigerator 30 minutes before baking. Uncover; sprinkle with remaining cheese.
- Bake at 425° for 15-20 minutes or until puffed and golden brown. Yield: 4 servings.
Originally published as Twice-Baked Cheese Souffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p153
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