Recipe Twice Baked Cheddar Souffle

  

    Twice-baked cheddar soufflé is a savory dish that is made with a base of cheese sauce, which is then mixed with beaten egg yolks and egg whites to create a light and fluffy mixture. This mixture is then poured into individual ramekins and baked until the soufflés rise and become golden brown on top.

Ingredients:

1. 3 tablespoons unsalted butter, plus extra for greasing ramekins

3 tablespoons all-purpose flour

1 cup whole milk

1 cup grated cheddar cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

4 large eggs, separated

1/4 teaspoon cream of tartar

Instructions:

1. Preheat the oven to 375°F. Grease four 8-ounce ramekins with butter and dust with flour.
2. Melt 3 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture is smooth and bubbly.
3. Gradually whisk in the milk, stirring constantly, until the mixture thickens and begins to boil. Reduce the heat and simmer for 1-2 minutes.
4. Add the cheddar cheese, salt, black pepper, and cayenne pepper to the saucepan, stirring until the cheese is melted and the mixture is smooth. Remove the pan from the heat.
5. In a separate bowl, beat the egg yolks until they are light and frothy. Add the cheese mixture to the bowl and whisk until everything is combined.
6. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until they form stiff peaks.
7. Carefully fold the egg whites into the cheese mixture until everything is fully combined.
8. Divide the mixture evenly between the prepared ramekins.
9. Bake the soufflés for 25-30 minutes, or until they are puffed and golden brown on top.
10. Remove the soufflés from the oven and allow them to cool slightly. Run a knife around the edge of each ramekin to loosen the soufflés.
11. Carefully remove the soufflés from the ramekins and place them on a baking sheet.
12. Return the soufflés to the oven and bake for an additional 10-12 minutes, or until they are firm to the touch and lightly browned.
13. Serve the soufflés hot, garnished with fresh herbs or additional grated cheese, if desired. Enjoy!

Andi Wahyudi

a professional person in Food and Beverage Division with the standard hospitality industry. Keep in your imagination and always try to make it come true. Wish you all the best all viewer.

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