MINI CHEESE SOUFFLES
This classic recipe for Mini Cheese Souffles is an easy, quick and beautiful comfort food you'll want to try. Made from simple ingredients and loaded up with your favorite cheese they're the ultimate elegant first course or vegetarian entree for your next dinner party - what is more, these easy cheese souffles are ready in just 20 minutes!
Provided by Stephanie Wilson
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Coat each ramekin (4-6 depending on their size) with butter. Add 1/2 teaspoon flour to each, then tilt to coat, shaking out the excess. Set on a foil covered baking sheet and set aside.
- Melt 2 tablespoons of butter in a saucepan, add the 2 tablespoons flour, salt, pepper, and nutmeg; stir with a whisk. When it is sizzling, add the cold milk and bring to a boil, whisking constantly. Boil about 20 seconds, then remove from the heat. Add the cheese; stir until it melts.
- Separate the eggs and beat the yolks until light in color. Add 2 tablespoons of the milk mixture to the yolks, whisking constantly to temper. Then whisk the yolk mixture into the milk mixture.
- In a separate bowl, whip the egg white using a whisk or electric mixer until stiff but not dry peaks form - this should take about 1 minute. Fold 1/3 of the egg white mixture into the milk and yolk mixture. Then gently fold in the remaining egg whites.
- Spoon the mixture into prepared ramekins until they are 3/4 full. Bake without opening the oven for 15 to 20 minutes or until puffed and golden. Serve immediately.
JALAPENO SOUFFLE
This tasty treat is quick and easy to make. Jalapeno peppers are baked into a cheese blend. Sausage or ham may be added to the mixture. It can be made ahead of time and frozen.
Provided by Bryan Armbruster
Categories Appetizers and Snacks Spicy
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
- Whip the eggs in a small bowl and pour into the baking dish. Layer with jalapenos. Top jalapenos with the cheese. Top cheese with more jalapenos.
- Bake in the preheated oven 30 minutes, or until the cheese is bubbly and lightly brown.
Nutrition Facts : Calories 133.9 calories, Carbohydrate 4.4 g, Cholesterol 87 mg, Fat 9.5 g, Fiber 1 g, Protein 9.1 g, SaturatedFat 5.6 g, Sodium 1080.5 mg, Sugar 2.6 g
MINIATURE JALAPEñO SOUFFLES
Don't be nervous about making these rich and spicy soufflés - they're durable enough to be reheated. And it's normal for the puffy tops to fall when you remove the soufflés from the oven. Active time: 20 min Start to finish: 1 hr
Provided by Sara Moulton
Yield Makes 12 hors d'oeuvres
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat to 400°F.
- Butter muffin cups. Stir together 1 tablespoon flour and 1 tablespoon pine nuts in a small bowl. Dust cups with flour mixture, knocking out excess.
- Melt remaining tablespoon butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat. Add remaining 1 1/2 tablespoons flour and jalapeño and cook, stirring, 2 minutes. Whisk in milk (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes.
- Transfer to a bowl and add cheese, salt, pepper, mustard, and egg yolk, stirring until cheese is melted and mixture is well blended. Cool to room temperature, about 15 minutes.
- Beat egg white in a small deep bowl with an eggbeater or a handheld electric mixer at high speed until it just barely holds stiff peaks. Stir one fourth of whites into soufflé mixture to lighten, then fold in remaining whites gently but thoroughly.
- Spoon into muffin cups, filling about halfway, and sprinkle with remaining 1/2 tablespoon pine nuts. Bake soufflés until puffed and golden, 9 to 11 minutes. Cool in pan on a rack just until warm, then, if necessary, carefully run a small knife around edge of each soufflé to loosen. (Soufflés will fall as they cool.)
MINIATURE JALAPENO SOUFFLES
Recipe courtesy Sara Moulton Sara Moulton Cooks at Home Try using a grapefruit spoon to seed the jalapeno.
Provided by seahorse73
Categories Peppers
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Butter a nonstick mini-muffin tin with 12 (1/8-cup) wells that measure 1 3/4 inches in diameter and 3/4-inch deep.
- Mix 1 tablespoon of the flour with 1/2 the pine nuts in a small bowl.
- Dust the tins with the flour and nut mixture.
- Tap out the excess.
- Melt the 1 tablespoon butter in a small saucepan over medium-high heat.
- Stir in the remaining 1 1/2 tablespoons flour and the jalapeno.
- Cook, stirring, for about 2 minutes.
- Whisk in the milk and add the cheese, salt, pepper, mustard, and egg yolk.
- Cool to room temperature.
- Beat the egg white until firm but not stiff.
- Stir a 1/4 of the white into the cheese sauce.
- Gently fold in the remaining white.
- Spoon into the prepared tins, sprinkle with the remaining pine nuts, and bake until puffed and golden, 7 to 10 minutes.
- Cool in the tins on wire racks.
- When cool, run a small knife around the edge of each souffle.
- (The souffles will fall as they cool.) They can be prepared up to a day in advance and refrigerated.
- Bake in the muffin tins in a preheated 400 degree F oven for 5 to 7 minutes before serving.
Nutrition Facts : Calories 44.1, Fat 3.3, SaturatedFat 1.4, Cholesterol 23.4, Sodium 55.3, Carbohydrate 1.9, Fiber 0.1, Sugar 0.5, Protein 1.8
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