HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes Twice-Baked Cheddar Cheese Souffles Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 2 cups + 2 tbsp. milk one 1/2 inch thick slice onion pinch ground nutmeg 3 tbsp. butter 1/4 cup all purpose flour 2 cups grated cheddar cheese, divided 3 large eggs, yolks and whites separated 1/4 tsp. salt 1/8 tsp. pepper 6 tsp. heavy or whipping cream Directions Combine onion, milk and nutmeg in a medium saucepan and heat to a boil. Discard onion and strain into a large bowl. Melt butter in the same medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes. Gradually whisk in strained milk. Cook, whisking, until sauce boils and thickens, about 4 minutes. Remove from heat and mix in 1 cup cheddar, egg yolks, salt and pepper. Pour into a large bowl and cool to lukewarm. Preheat oven to 350 degrees. Butter six 1 cup souffle ramekins. Beat egg whites in a medium bowl until stiff but not dry. Fold 1/4 of whites into the milk mixture. Fold in remaining whites. Spoon mixture into prepared ramekins. Place ramekins in a large baking pan and add enough hot water to come about 1/2 inch up sides of dishes. Bake until centers are set, about 20 minutes. Remove ramekins from water bath and cool completely. Cover and refrigerate up to 4 hours. Let stand 30 minutes at room temperature before continuing. Preheat oven to 425 degrees. Butter 6 ovenproof plates. Run a sharp knife around inside of ramekins. Unmold souffles onto prepared plates. Sprinkle remaining 1 cup cheddar over souffles and top each with 1 tsp. cream. Bake about 10 minutes, until souffles rise and cheese melts. Serve immediately. Serves 6. Related Recipes •   Baked Midwestern Turkey Chili •   Majestic Macaroni and Cheese •   Easy Tex-Mex Stuffed Potatoes •   Twice-Baked Broccoli Cheese Stuffed Potatoes •   Quick Camp Fire Boston Burgers •   Baked Mashed Potatoes with Cheddar and Green Onions •   Easy Low Calorie Hot Apricot Souffle •   Baked Cheddar Cheese Potatoes with Sour Cream •   Skillet Baked Cajun Chili Cheese Corn •   Squash and Corn Casseroles •   Bob Evan's Cheddar Baked Potato Soup •   Baked Mashed Potatoes •   Chili N'awlins •   Baked Scotch Farm Eggs •   Baked Macaroni and Cheese •   Classic Creamy Baked Macaroni and Cheese •   Ham and Egg Breakfast Pizza Squares •   Easy Fried Cheddar Cheese Snacks •   Individual Crab Cheesecakes •   Five Cheese Chicken Breasts View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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