Twice-Baked Cheddar Cheese Souffles - breadcrumbs

Method

• Position rack in center of oven and preheat to 350F.
• Mix breadcrumbs and hazelnuts in small bowl.
• Butter four 8-ounce souffle dishes or custard cups.
• Coat sides and bottoms of dishes with breadcrumb mixture.
• Place dishes in large roasting pan.
• Bring milk to boil in heavy large saucepan.
• Set aside.
• Melt butter in heavy small saucepan over medium heat.
• Add flour and stir until pale golden, about 5 minutes.
• Gradually whisk in hot milk.
• Bring mixture to boil, stirring constantly.
• Reduce heat and simmer 1 minute.
• Remove from heat.
• Whisk in 1/4 cup cheese and egg yolk.
• Cool slightly.
• Using electric mixer, beat egg whites, lemon juice and pinch of salt in large bowl until stiff but not dry.
• Gently fold 1/4 of whites into lukewarm cheese mixture to lighten.
• Fold in remaining whites.
• Divide half of souffle mixture among prepared dishes.
• Sprinkle 1 tablespoon cheese over each souffle.
• Top with remaining souffle mixture.
• Pour enough hot water into roasting pan to come 1/2 inch up sides of dishes.
• Bake souffles until puffed and tops are golden brown, about 15 minutes.
• Remove dishes from water.
• Cool 10 minutes.
• Run small knife around sides of souffles.
• Gently turn souffles out onto baking sheet.
• (Can be prepared 1 day ahead.
• Cool.
• Cover and refrigerate.)
• Sprinkle remaining 1/4 cup cheese evenly over souffles.
• Bake until souffles are heated through, about 8 minutes if baked immediately or 10 minutes if refrigerated overnight.
• Transfer to plates.