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Mini Cheese Soufflés
Recipes
Mini Cheese Soufflés
8 servings
35 minutes total (Active 15 minutes)

Ingredients

  • 2 oz Publix Deli Imported Aged Cheddar Cheese, shredded
  • 4 tablespoons unsalted butter, divided
  • 5 tablespoons flour, divided
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 1 tablespoon hot pepper sauce
  • 5 large eggs

Steps

    1. Preheat oven to 375°F. Shred cheese (1 cup). Melt 3 tablespoons butter in sauté pan on medium; whisk in 3 tablespoons flour and cook 1–2 minutes or until blended.
    2. Whisk in milk, salt, cheese, and hot pepper sauce; cook 1–2 minutes, stirring occasionally, or until mixture thickens. Separate egg yolks from whites into separate bowls. Remove cheese mixture from heat; whisk in egg yolks one at a time until incorporated. Let stand to cool.
    3. Whip egg whites until medium peaks form; gently fold into cheese mixture. Coat 8 (4-oz) soufflé cups with remaining 1 tablespoon butter and 2 tablespoons flour. Fill cups evenly with mixture; bake 18–20 minutes or until mixture rises and is fluffy.
Other Preparation Methods
    • Sauté: Shred cheese (½ cup). Place cheese on one half of a large tortilla; top with ¼ cup black bean salsa. Fold tortilla in half over cheese and salsa, then panfry 1–2 minutes on each side or until quesadilla is golden.
    • Stovetop: Shred cheese (2 cups). Mix in medium sauce pot on medium: cheese, 2 cups chopped fresh broccoli florets, 2 cups diced cooked ham, and 4 cups cooked white rice. Heat until cheese is melted and mixture is warm.

Amount per ⅛ recipe serving: Calories 160, Total Fat 13g, Sat Fat 7g, Trans Fat 0g, Chol 140mg, Sodium 350mg, Total Carb 6g, Fiber 0g, Sugars 2g, Protein 7g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%