Recipe: Bacon Topped Cheese Soufflé
Our final winner in the Irving Farms Bacon Day recipe contest was Michelle – who submitted a recipe that had me intimidated: the cheese soufflé. It was time to dust off the ramekins that my mom gave me and try something new. I know that bacon, cheese and egg is a great combination so after buttering my ramekins and lining them with parmesan cheese I followed this simple step-by-step recipe. Topped with bacon, this Swiss cheese soufflé was absolutely worth the effort.
- 4 tablespoons unsalted butter, plus more for ramekins
- 2 tablespoons finely grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup grated Emmental cheese
- 2 tablespoons minced rosemary
- 1/4 tsp coarse salt
- 1/8 tsp freshly ground pepper
- 3 large eggs, room temperature, whites and yolks separated
- 2 slices of cooked bacon, sliced in half
- Preheat oven to 400 degrees. Butter four 1-cup ramekins, coat with Parmesan, and refrigerate.
- Melt butter in a saucepan over medium heat. Add flour; stir 1 minute. Add milk, whisking until thickened, 2 minutes. Transfer to a large bowl. Whisk in Emmental, minced rosemary, salt and pepper. Whisk in egg yolks.
- Whisk egg whites until stiff peaks form. Fold into cheese mixture in thirds.
- Divide between ramekins. Using a cake pan or casserole dish, place in ramekins in a baking tray filled with enough hot water to reach about halfway up the side of the dish. Bake until puffed, approximately 20 minutes. Top with bacon slices and serve immediately.