Bucky's Recipe

Twice Baked Blue Cheese Souffle

Category: Vegetables

3 T. butter
3 T. flour
1 c. cold milk
5 oz. blue cheese, room temperature
and crumbled
3 lg. eggs, separated
1 t. salt
1/2 t. pepper
3/4 c. heavy cream
Toasted walnuts

Preheat oven to 300 degrees. Melt 1 T. butter and butter 6 four oz. souffle dishes. Coat dishes with flour. Heat remaining butter and add 3 T. flour and cook 6 minutes stirring often. Add cold milk in a stream and whisk. Bring to a boil whisking constantly. Turn down to simmer and cook 10 minutes stirring occasionally. Transfer mix to bowl. Add 5 oz. cheese and beat with whisk attachment of electric mixer until mixed well. Let mix cool slightly. Turn to high speed and add one egg yolk at a time. Season with salt and pepper. Transfer to another bowl and let cool completely. Beat
egg whites until they form soft peaks. Stir one third of mix into cheese mix to lighten mix and fold in remaining whites gently. Place in souffle dishes and put dishes in large baking pan. Add enough hot water to reach half way up sided of souffle dishes and bake until puffed and golden brown, about 40 minutes. Cool completely. Unmold unto buttered parchment paper and cover loosely and refrigerate until needed.

Preheat oven to 375 degrees. Pour cream into skillet. Add souffles, browned side up and place over high heat. Bring liquid to boil then put in oven and bake until souffles have absorbed most of the cream, about 8 to 10 minutes. Place on individual plates and garnish with walnuts and additional blue cheese crumbles.