Best Individual Cheese Souffles Recipes

INDIVIDUAL CHEESE SOUFFLES

Steps:

• Preheat oven to 400 degrees.
• Coat 4 (6 ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
• In a heavy saucepan, melt butter over medium heat.
• Add onion and cook for 1 minute.
• Sprinkle with flour.
• Cook, stirring, until mixture begins to pull away from pan.
• Gradually whisk in milk.
• Return to medium heat; cook, stirring, for 3 minutes or until thickened and bubbly.
• Remove from heat.
• Whisk in a large bowl, the egg yolks, salt, pepper, dry mustard, and garlic powder.
• Temper the yolk mixture, by putting some of it into the onion milk sauce, then add all the onion milk sauce back into large bowl of yolks.
• In a medium sized bowl, beat the egg whites and cream of tartar until stiff peaks form that do not fall over when the whisk is lifted.
• Gently fold the egg whites and Cheddar into cooled sauce in large bowl.
• Divide mixture evenly among four custard cups.
• Sprinkle with Parmesan.
• Put custard cups on a baking sheet so that they are easier to handle.
• Bake for 20 minutes.
• Souffle should still be moist in center; do not overcook and yes it will fall but that is the nature of a souffle.

INDIVIDUAL UPSIDE-DOWN GOAT CHEESE SOUFFLES

Steps:

• Preheat an oven to 175 degrees C (350 degrees F). In a small bowl, combine the walnuts and 2 teaspoons of flour. Generously butter 6 ramekins. Sprinkle some of the nut mixture into each ramekin, tipping so that the nuts stick to the bottom and sides. Discard any excess. In a small saucepan, melt the butter and add the remaining flour. Cook 3 minutes over medium heat then add the milk. Bring to a boil, stirring constantly, cook 2 minutes, remove from heat and let cool in the pan. Add the Paillot de chevre cheese, egg yolks, salt and pepper and stir well. Set aside on the counter. In a bowl, beat the egg whites until almost stiff. Delicately fold one third at a time into the cheese mixture. Divide the mixture among the 6 ramekins. Cook in a bain-marie (hot water bath) in the middle of the oven for about 25 minutes. Carefully remove the whole pan from the oven and leave the ramekins in the bain-marie for 15 minutes. Run a sharp knife around the edge of each souffle and gently unmold upside-down onto a parchment-lined baking sheet. Refrigerate.* Before serving, preheat the oven to 210 degrees C (425 degrees F). Place the souffles in the middle of the oven and heat until they puff up, about 10 minutes. Serve on a bed of gourmet lettuce that has been tossed with the vinaigrette of your choice. - - - *These little souffles are a real treat and may be prepared up to 48 hours in advance. Simply reheat and serve.