Cheddar Bacon Souffle
An Original Recipe by Lorraine Elliott
Makes 4 x souffles
Preparation time: 15 minutes
Cooking time: 25 minutes + 20 minutes
- Non stick oil spray
- 3 tablespoons butter
- 1 medium sized onion, finely chopped (I only had an eschallot so I added the white of some spring onion)
- 2 tablespoons flour
- 1 cup milk, heated
- 1 teaspoon mustard powder (optional)
- 3 eggs, at room temperature, separated
- 80g cheddar cheese, grated
- 4 rashers streaky bacon, finely sliced
- 3/4-1 cup cream
- 1/2 cup gruyere or mozzarella cheese
Step 1 - Preheat oven to 180C/350F and spray 4 x 250ml/8.83oz ramekins with oil spray. Place them in a baking dish with sides so that you can make a waterbath around them.
Step 2 - Place 1.5 tablespoons of butter in a saucepan and melt and saute the onion until translucent. Remove from the pan. Add the other 1.5 tablespoons of butter and then the flour and stir so that it doesn't stick and the flour mixture cooks for a minute. Switch to a whisk and add the hot milk in small batches. I first add a little and let is absorb by whisking. Keep adding it slowly so that it forms a thick, creamy roux. Remove from the heat. Stir in the mustard, egg yolks and cheese.
Step 3 - Whisk the egg whites until stiff peaks form. Gently fold one third of the egg white mixture into the roux adding the whites in three lots until completely combined. Spoon into the ramekins and bake for 25 minutes. Use a palette knife along the edges and allow them to come out-they should do so easily. At this point you can cool them completely and then freeze them for up to 2 months before proceeding with the next step. If you are using them from frozen do not microwave them but let them come to temperature on the bench or overnight in the fridge.
Step 4 - Place them on an overproof single serve dish. Place 3-4 tablespoons of cream on top of each and one bacon rasher's worth of pieces around each one. Bake for 15 minutes. Then add cheese on top and place under hot grill to brown.