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Categories:Viewed: 85 - Published at: 8 years ago
Ingredients
- 2 tablespoons (1/4 stick) unsalted butter
- 1/4 cup all purpose flour
- 1 cup whole milk
- 6 ounces Cabrales or Maytag blue cheese, crumbled (about 3/4 cup packed)
- 3 large eggs, separated
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon coarse kosher salt
- Endive and Asian Pear Salad
Method
- Preheat oven to 350F.
- Butter six 3/4-cup souffle dishes or custard cups.
- Dust with flour; shake out excess.
- Place dishes in roasting pan.
- Melt 2 tablespoons butter in medium saucepan over medium heat.
- Add 1/4 cup flour; whisk 1 minute.
- Gradually add milk and whisk until mixture is thick and smooth, about 2 minutes.
- Remove from heat.
- Add cheese and whisk until melted and smooth.
- Whisk in egg yolks, pepper, and kosher salt.
- Cool souffle base 15 minutes.
- Using electric mixer, beat egg whites in medium bowl until stiff but not dry.
- Fold whites into souffle base in 2 additions (mixture will be runny).
- Divide souffle among prepared dishes.
- Pour enough hot water into roasting pan to come halfway up sides of dishes.
- Bake until souffles are slightly puffed and golden on top, about 35 minutes (souffles may not rise above rim of dishes).
- (Can be prepared 2 hours ahead.
- Remove souffles from water bath; let stand at room temperature.
- Place souffle dishes on baking sheet and rewarm in 350F oven 10 minutes.)
- Divide Endive and Asian Pear Salad among 6 plates.
- Place 1 souffle dish alongside salad on each plate and serve.
