Blue Cheese Souffles

Name: Blue Cheese Souffles
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch Pinch of cream of tartar; 5 larges eggs, separated; 4 servings Fig compote and other garnishes (see below); 3 Tbsps all-purpose flour; 4 servings Kosher salt and freshly ground white pepper; 237 milliliters 1/2 ounces mild blue cheese, crumbled (about; 1 pinch Pinch of freshly grated nutmeg; 59 milliliters sugar; 3 Tbsps unsalted butter, plus more for the ramekins, softened; 237 milliliters whole milk, warmed

Blue Cheese Souffles might be just the main course you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 17g of protein, 25g of fat, and a total of 413 calories. Head to the store and pick up milk, eggs, nutmeg, and a few other things to make it today. To use up the fig you could follow this main course with the Fresh Fig and Grape Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Prepare the ramekins: Preheat the oven to 350 degrees F.

Equipment you will use

Ramekin

Oven

Brush four 8-ounce ramekins with butter.

Ingredients you will need

Butter

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Ramekin

Pour the sugar into 1 ramekin and rotate it to coat the bottom and sides.

Ingredients you will need

Sugar

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Ramekin

Pour the excess into another ramekin and repeat to coat all the ramekins; tap out any excess. Refrigerate until ready to fill.

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Ramekin

Make the bechamel: Melt 3 tablespoons butter in a heavy-bottomed pot over medium-low heat. Just as the foam subsides, whisk in the flour to make a roux; cook, whisking constantly, to remove the starchy taste, 2 to 3 minutes (do not allow the roux to brown).

Ingredients you will need

Butter

All Purpose Flour

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Whisk

Pot

Add the warm milk and continue whisking until smooth and thick, about 5 minutes. (Trace a figure 8 in the bechamel with the whisk; if the sauce holds the shape, it's done.)

Ingredients you will need

Sauce

Milk

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Whisk

Remove the bechamel from the heat and whisk in the egg yolks one at a time. Season with salt, white pepper and the nutmeg, then whisk in the cheese until melted and smooth. (Return the pot to very low heat, if necessary.)

Ingredients you will need

White Pepper

Egg Yolk

Cheese

Nutmeg

Salt

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Whisk

Pot

Transfer to a large bowl and refrigerate until cool.

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Bowl

Add the egg whites: Beat the egg whites and cream of tartar with a whisk or mixer until stiff peaks form. Fold one-third of the beaten egg whites into the cooled bechamel mixture by slowly and gently scooping from the bottom to the top of the bowl with a rubber spatula. Fold in the remaining egg whites the same way until no streaks of white remain.

Ingredients you will need

Cream Of Tartar

Egg Whites

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Spatula

Blender

Whisk

Bowl

Place the prepared ramekins on a baking sheet. Spoon the batter into the ramekins, filling each about three-fourths of the way. Use a towel to wipe the rims clean (this will help the souffles rise evenly).

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Baking Sheet

Ramekin

Bake until golden and puffed at least 1 inch over the rims, about 25 minutes.

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Oven

Serve immediately with fig compote and other garnishes (see below).

Ingredients you will need

Compote

Figs

Combine 1 cup sugar, 1 1/2 cups water, 1 teaspoon lemon juice, 2 lemon slices and 2 chamomile tea bags in a saucepan. Bring to a boil over medium heat; cook, stirring, 5 minutes.

Ingredients you will need

Lemon Juice