Ingredients:
3 tablespoons butter
3 to 4 teaspoons grated Parmesan cheese
1/4 cup (1/2 stick) butter
1/4 cup flour
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
Dash cayenne pepper
1 cup milk
4 ounces sharp cheddar cheese, shredded (1 cup)
3 eggs, separated
1/2 teaspoon cream of tartar
Preheat oven; set to convection at 375°F.
Butter six (10 to 12 ounces each) individual soufflé dishes. Sprinkle Parmesan cheese on bottom and sides; set aside. In a medium saucepan over medium heat, melt 1/4 cup butter. Add flour, dry mustard, salt, white pepper and cayenne pepper; stir until well blended. Pour in milk slowly, stirring until smooth. Continue to cook; stirring constantly, until sauce is thickened. Add cheese to hot sauce; stir until melted. Remove from heat.
Using an electric mixer, beat egg whites in a medium bowl until frothy; add cream of tartar and continue beating until stiff, but not dry.
In another medium bowl, beat egg yolks until lemon colored; blend in about 1/2 cup of cheese sauce. Blend egg yolk mixture into remaining cheese sauce. Gently fold in beaten egg whites until batter is even in color. Pour batter evenly into the 6 prepared dishes. With a knife, cut into the batter 1/2-inch from the side of each dish and make a circular cut around the dish. Cook in center of preheated convection oven 375°F for 20 to 25 minutes or until dark golden brown. Serve soufflés immediately.
Makes six soufflés.
For traditional (non-convection) baking:
Preheat and bake setting: 400ºF Time: 20 to 25 minutes
|