Blue Cheese Souffles
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 392
- Total Fat
- 26
- Saturated Fat
- 15
- Carbohydrates
- 21
- Dietary Fiber
- 0
- Sugar
- 16
- Protein
- 18
- Cholesterol
- 287
- Sodium
- 503
- Total: 1 hr 10 min
- Prep: 40 min
- Cook: 30 min
Ingredients
3 tablespoons unsalted butter, plus more for the ramekins, softened
1/4 cup sugar
3 tablespoons all-purpose flour
1 cup whole milk, warmed
5 large eggs, separated
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper
Pinch of freshly grated nutmeg
4 1/2 ounces mild blue cheese, crumbled (about 1 cup)
Pinch of cream of tartar
Fig compote and other garnishes (see below)
Directions
- Prepare the ramekins: Preheat the oven to 350 degrees F. Brush four 8-ounce ramekins with butter. Pour the sugar into 1 ramekin and rotate it to coat the bottom and sides. Pour the excess into another ramekin and repeat to coat all the ramekins; tap out any excess. Refrigerate until ready to fill.
- 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). 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.)
- Flavor the bechamel: 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.) Transfer to a large bowl and refrigerate until cool.
- 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.
- Bake the souffles: 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). Bake until golden and puffed at least 1 inch over the rims, about 25 minutes. Serve immediately with fig compote and other garnishes (see below).
Finishing Touches
- Tyler dresses up his souffles with honeycomb, chamomile flowers, microgreens and this fig topping:
- Fig Compote: 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. Remove the tea bags. Add 12 halved dried figs, return to a boil and cook 10 more minutes. Remove the lemon slices. Serve warm.