3 tablespoons Cabot Unsalted Butter, plus extra for greasing the ramekins
1 ounce Cabot Seriously Sharp white cheddar, finely grated (about ¼ cup)
3 tablespoons all-purpose flour
1 cup milk, scalded
¼ teaspoon of nutmeg
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
4 extra-large egg yolks, at room-temperature
2 ounces Cabot Extra Sharp cheese, grated (about ½ cup), lightly packed
5 extra-large egg whites, at room temperature
⅛ teaspoon cream of tartar
Get the ingredients you need at a convenient nearby location.
Prep: 20 mins | Cook: 25 mins | Total: 45 mins
PREHEAT the oven to 375 degrees F.
BUTTER the insides of six 6 or 8 ounce ramekins and sprinkle evenly with finely grated Cabot Seriously Sharp white cheddar.
MELT the butter in a small saucepan over low heat. With a small whisk, whisk in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, nutmeg, ½ teaspoon salt and ¼ teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
WHISK the egg yolks into the sauce, one at a time, with the saucepan off the heat but still hot. Stir in the grated Cabot Extra Sharp cheddar and transfer to a large mixing bowl.
PUT the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
WHISK one quarter of the egg whites into the cheese sauce to lighten and then gently fold in the rest.
POUR into the ramekins, dividing evenly, then smooth the top. Draw a circle on tops with the spatula to help the souffle rise evenly, and place in the middle of the oven.
BAKE for 20 to 25 minutes until puffed and brown and they barely jiggle when lightly shaken. Serve immediately.
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