Classic Cheese Soufflés

Classic Cheese Soufflés

Ingredients

4 tablespoons Dierbergs butter, softened (divided)
8 teaspoons grated parmesan cheese
3 tablespoons Dierbergs flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon dry mustard
½ teaspoon ground black pepper
Pinch ground red pepper
1 cup Dierbergs whole milk, at room temperature
4 ounces (½ of 8-ounce package) Dierbergs cream cheese, cubed and at room temperature
4 large Dierbergs eggs, separated and at room temperature
1½ cups Dierbergs shredded sharp cheddar cheese
½ cup Dierbergs grated parmesan cheese

Directions

Position oven rack so top of soufflés will be in center of oven.

Using 1 tablespoon of the butter, coat inside of eight 6-ounce ramekins; sprinkle each with 1 teaspoon parmesan and set aside.

In small bowl, stir together flour and all seasonings.

In medium saucepan, melt the remaining 3 tablespoons butter over medium-high heat.

Whisk in flour mixture. Add milk; cook whisking constantly until mixture bubbles and thickens, about 3 minutes.

Remove from heat; stir in cream cheese.

In work bowl of food processor fitted with steel knife blade, combine egg yolks, cheddar cheese, the ½ cup parmesan, and cooled cream cheese mixture; process until mixture is smooth. Place mixture in large bowl.

In large mixer bowl, beat egg whites with wire beater at high speed until stiff peaks form.

Stir small amount of egg whites into cheese mixture, stirring briskly to combine. Gently fold remaining egg whites into cheese mixture just until combined.

Spoon ⅓ cup soufflé mixture in each ramekin.

Place ramekins on jellyroll pan and bake in 400°F. oven until puffy and golden brown, about 20 to 25 minutes. Do not open oven door during baking. Serve immediately.

Tips

If desired, coat inside of 2-quart soufflé dish with 1 tablespoon of the butter; sprinkle with 3 tablespoons parmesan. Place soufflé mixture into dish. Bake as directed for 35 to 40 minutes.

Servings: 8
Serving Size: Per serving

Per Serving
Calories: 289
Cholesterol: 159 mg
Fat: 24 g
Sodium: 419 mg
Carbohydrates: 6 g
Protein: 15 g
Fiber: <1 g