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Ingredients
| salted butter: 4 Tbl |
| all-purpose flour (unsifted): 1/3 cup |
| salt: 3/4 tsp |
| black pepper |
| 2% milk: 1 1/2 cups |
| swiss cheese (shredded): 2 cups (shredded) |
| eggs: 6 (separated) |
Do Ahead Swiss Cheese Souffles
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
80 min -
Servings
5 serving(s)
Tags
- Melt butter and blend in flour, salt, & pepper.
- Add milk stirring constantly (medium-high heat) until the mixture bubbles and thickens.
- Remove from heat and stir in the cheese until melted.
- In a bowl beat egg whites until stiff peaks form.
- In another bowl beat egg yolks until thickened and lemon colored (about 5 minutes).
- Stir cheese mixture slowly into the egg yolks.
- Gradually pour yolk mixture over the stiff egg whites and gently fold together.
- Pour mixture into ten custard cups or souffle cups (I use the large muffin tins) Cover the souffles with tin foil.
- If using individual cups place all of them in one or two baking pans and place in your freezer.
- Freeze souffles until 1 1/4 hours before serving time.
- Before removing souffles from freezer preheat oven to 300 degrees F.
- Remove souffles from freezer and pour very hot water into the baking pan around the souffles to about 1/2" deep.
- Bake the frozen souffles 1 hour 15 minutes or until a knife inserted in the center comes out clean.
- Remove and serve immediately.