Camembert Souffle
From carmenbigred 14 years ago
- 40 minutes to make
- Serves 6
A light as air, double cheese dish. It's pure pleasure for cheese lovers!
Ingredients
- 5 egg yolks shopping list
- 7 egg whites shopping list
- 1/4c chopped celery shopping list
- 2tbs. thinly sliced green onion shopping list
- 1 small clove garlic, minced shopping list
- 3tbs. unsalted butter shopping list
- 3tbs. all-purpose flour shopping list
- 1tsp. dry mustard shopping list
- 1/4tsp. salt shopping list
- Dash pepper shopping list
- 1c. milk shopping list
- 5oz. camembert cheese, rind removed and cut up shopping list
- 2oz. romano cheese, grated shopping list
How to make it
- Allow egg yolks and egg whites to stand at room temp for 30 min.
- Meanwhile, in a medium saucepan cook celery, green onion, and garlic in butter about 5 min. or until tender. Stir in flour, mustard, salt, and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Reduce heat; add cheeses, a little at a time, stirring until melted. Remove from heat; set aside
- In a medium mixing bowl beat egg yolks with a mixer on high speed for 5 minutes or until thick and lemon colored. Gradually beat in cheese mixture. In a large mixing bowl beat egg whites until stiff peaks form. Gently fold 1 cup of the stiffly beaten egg whites into egg yolk-cheese mixture. Gradually pour over remaining egg whites, folding to combine. Turn into an ungreased 2-to2 1/2quart souffle dish.
- Bake at 350F for 40 minutes.
- Serve immediately.... Enjoy.....
People Who Like This Dish 5
- cuzpat Sikeston, Mo
- irishiz Annapolis, MD
- snowcat17 Milwaukee, WI
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- carmenbigred Columbia, SC
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