Hickory-Smoked Cheddar Soufflé

Name: Hickory-Smoked Cheddar Soufflé
Cuisine: French
Ingredients: Salt; 8 slices bacon, cooked until crisp, drained, and finely crumbled; 8 slices bacon, cooked until crisp, drained, and finely crumbled; ¼ teaspoon freshly grated nutmeg; 1½ cups cold milk of your choice; ¼ cup cornstarch; 1 tablespoon unsalted butter or unsaturated oil of your choice; 1 tablespoon unsalted butter or unsaturated oil of your choice; 6 ounces hickory-smoked cheddar cheese; Pepper from the mill; 6 large egg whites

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A true American flavor, smoked cheddar is not used enough in cooking; here is a good opportunity to showcase a delicious product in any of its regional versions.

Ingredients

6 ounces hickory-smoked cheddar cheese
1 tablespoon unsalted butter or unsaturated oil of your choice

Europe
Americas
United States
France
Main course
Mediterranean
Gluten-free

Method

Grate two thirds of the cheese; dice the remaining third of it into ¼-inch cubes. Rub an 8-cup soufflé mold with 1 tablespoon of butter or oil; sprinkle the sides and bottom with 1 tablespoon of the grated cheese. Preheat the oven to 325°F.

Put the cornstarch in a large saucepa