Cheese soufflé with crispy bacon

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 311, total fat 28 G., saturated fats 15 G., proteins 11 G., carbohydrates 4 G., fiber 0 G., cholesterol 174 mg, sodium 293 mg, sugar 3 G.

This light and airy soufflé with Edam cheese and crispy bacon bits makes a wonderful appetizer or side dish for any holiday table. Baked in individual ramekins, perfect for elegant serving, the soufflés turn out beautifully golden and fluffy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Béchamel

1 and 1/4 cups milk
1/4 cup butter
5 teaspoons of flour
6 egg yolks
A pinch of salt
A pinch of black pepper
A pinch of cayenne pepper

Cheese mix

90 g of Edam cheese
60 g butter
90 g of cream cheese
Beat the whites of 8 eggs
A pinch of salt
110 g finely chopped bacon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: milk, eggs, Edam cheese, cream cheese, bacon, ground cayenne pepper

Cooking the dish according to the recipe:

Bring the milk to a boil. Melt the butter in a skillet over medium heat, add the flour, and cook until the mixture begins to bubble but does not darken. Gradually add the hot milk, stirring constantly. Cook until the consistency is smooth and thick, and the sauce begins to simmer. Cook for 3-5 minutes, stirring constantly. Remove from heat and transfer to a bowl. Mix the sauce with the egg yolks, salt, pepper, and cayenne pepper.
Preheat oven to 175°C.

Prepare soufflé molds by greasing them to the brim with softened butter. Sprinkle the molds evenly with finely grated Parmesan cheese. Prepare a double boiler for the soufflé and preheat it in the oven.
In a bowl, combine the cream cheese, butter, and Edam cheese; melt. Add the béchamel to the cheese mixture. Using a spatula, fold the beaten egg whites into the mixture.
Cut the bacon into small pieces and fry in a frying pan until crispy. Place on a paper towel to remove excess grease.
Fill the prepared molds with the soufflé mixture. Wipe the rims of the molds. Place them in a double boiler on a baking sheet and bake for 15 minutes, until they rise 2.5 cm above the rims of the molds. Remove the soufflés from the oven. Place 1 teaspoon of crispy bacon in the center of each soufflé and serve.

Author of the recipe - Roland Passot is a chef, maitre d', social activist and curator.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Festive dishes / Main courses / Eggs and dairy products / French cuisine

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