Warm Edam Cheese Souffle with Crispy Bacon

Warm Edam Cheese Souffle with Crispy Bacon
One serving contains 322 calories, 12g of protein, and 29g of fat. This recipe serves 8. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up edam cheese, butter, butter, and a few other things to make it today.

Instructions

1
Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil.
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ButterButter
All Purpose FlourAll Purpose Flour
MilkMilk
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Frying PanFrying Pan
2
Let boil for 3 to5 minutes whisking constantly.
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WhiskWhisk
3
Remove from heat, place in a bowl.
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BowlBowl
4
Mix yolks, salt, pepper and cayenne to the mixture.
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Ground Cayenne PepperGround Cayenne Pepper
PepperPepper
Egg YolkEgg Yolk
SaltSalt
5
Preheat oven to 350F.
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OvenOven
6
Prepare souffle ramekin by buttering the edges with softened butter.
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ButterButter
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RamekinRamekin
7
Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.
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ParmesanParmesan
WaterWater
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Double BoilerDouble Boiler
RamekinRamekin
OvenOven
8
In a bowl melt the cream cheese, butter and edam cheese.
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Cream CheeseCream Cheese
Edam CheeseEdam Cheese
ButterButter
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BowlBowl
9
Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.
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Egg WhitesEgg Whites
CheeseCheese
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SpatulaSpatula
10
Dice the Nueske Bacon into small pieces, saute in pan until crisp.
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BaconBacon
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11
Drain excess fast and place on a paper towel.
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12
Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool.
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Double BoilerDouble Boiler
OvenOven
RamekinRamekin
13
Place a tsp of crispy bacon in the center of the souffle.
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BaconBacon
14
Place Ramekin on plate with a quenelle of onion sorbet.
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SorbetSorbet
OnionOnion
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Chateau Les Gravettes Bordeaux Superieur. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.
Chateau Les Gravettes Bordeaux Superieur
Chateau Les Gravettes Bordeaux Superieur
Attractive dark ruby-red and brilliant this classic Bordeaux is explosive, intense and complex at the same time. The palate entices due by its ampleness, richness, fullness as well as by the aromatic finish on the palate. Harmonious and long, the ideal accompaniment to a game such as leg of lamb with herbs or goat’s cheeses.
DifficultyExpert
Ready In1 h
Servings8
Health Score2
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