Leek and Stilton Souffles
photo by mersaydees
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 cup packaged breadcrumbs, approximately (50g)
- 60 g butter
- 1 medium leek, finely chopped
- 1⁄4 cup plain flour (35g)
- 1 cup milk (250ml)
- 1 teaspoon grainy mustard
- 150 g Stilton cheese, crumbled
- 4 eggs, separated
directions
- Preheat oven to 180°C (350°F).
- Light grease 4 ovenproof soufflé bowls (1 cup/250ml capacity) and sprinkle with breadcrumbs; remove excess crumbs.
- Heat butter in pan, and sauté leek until soft.
- Stir in flour, cooking over low heat until bubbling.
- Remove pan from heat; gradually stir in milk; return pan to heat and stir until mixture boils and thickens.
- Remove mixture from pan to a large bowl. Stir in mustard, cheese and egg yolks until well mixed.
- In small bowl beat egg whites until soft peaks form. In two batches, gently fold egg whites into yolk mixture.
- Spoon mixture into prepared bowls and place on baking sheet.
- Bake 15 minutes or until lightly browned and well risen.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana