Cheese souffle

I do rarely this recipe in my kitchen. But this doesn't mean that is tasy and worth to be tried.
This is a royal delight with the recipe taken from a book that Andreea gave me. Thank you Andreea, as you see the book is more than useful.

  • 1l milk
  • 50g corn starch (Maizena)
  • 100gall purpose flour
  • 60g butter
  • 200g grated emmental cheese
  • 6 eggs (yolks and whites separated)
  • 1 teaspoon salt
  • 1 teaspoon pepper

  1. Mix the milk with corn starch and warm it. Mix until become thick.
  2. Mix the flour with butter and cook it until brown. Mix continuously.
  3. Pour the milk with corn starch over the flower with butter and stir.
  4. Let it cool for 5 minutes and add the yolks one by one.
  5. Add cheese, salt and pepper and stir well.
  6. Beat the egg whites and add the previous mixture by stirring with top-down movements.
  7. Fill in 6 heat -proof ramequins with the mixture and cook them in the oreheated oven for 30 minutes

This recipe was inspired from Royal Cook Book - Principesa Margareta a Romaniei, page 17.


Svetlana Metaxa said...

Очень понравились Ваши рецепты и фотографии к ним. С удовольствием присоединяюсь и приглашаю Вас к себе в гости

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