Prepare to elevate your culinary skills with a show-stopping Cheddar Bacon and Scallion Soufflé that will make your taste buds dance with joy! This French-inspired delicacy combines the rich, smoky flavor of crispy bacon, the sharp tang of cheddar cheese, and the fresh bite of scallions in a light, airy masterpiece that's guaranteed to impress even the most discerning food lovers. Whether you're looking to wow dinner guests or treat yourself to a gourmet experience, this soufflé is about to become your new kitchen triumph!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup grated cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 scallions, chopped
- 3 eggs
- 1/4 cup milk
- 2 tablespoons flour
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 1-quart soufflé dish or individual ramekins with butter to prevent sticking.
- In a medium saucepan over low heat, melt 1 tablespoon of butter. Add 2 tablespoons of flour to the melted butter, whisking continuously to form a roux. Cook for about 2 minutes until it turns a light golden color.
- Gradually whisk in 1/4 cup of milk, stirring constantly until the mixture thickens and becomes smooth, about 3-5 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, crack 3 eggs and separate the egg whites from the yolks. Add the egg yolks to the cooled roux mixture and mix until well combined.
- Stir in 1 cup of grated cheddar cheese, 4 slices of crumbled bacon, and 2 chopped scallions into the egg yolk mixture. Season with salt and pepper to taste.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cheese and bacon mixture, being careful not to deflate the egg whites.
- Pour the soufflé mixture into the prepared soufflé dish or ramekins, filling them about three-quarters full to allow for rising.
- Bake in the preheated oven for 25-30 minutes, or until the soufflés are puffed and golden brown on top. Avoid opening the oven door during baking to prevent them from collapsing.
- Once baked, remove the soufflés from the oven and let them sit for a minute before serving. They are best enjoyed immediately while still puffed and warm.
- Serve the Cheddar Bacon and Scallion Soufflé as a delightful appetizer or a light main dish, garnished with additional chopped scallions if desired.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature before starting to help them blend more smoothly.
- Egg White Technique: When beating egg whites, use a clean, dry bowl and make sure there's absolutely no yolk mixed in. Stiff peaks are crucial for that perfect soufflé rise.
- Folding Matters: When combining egg whites with the base mixture, use a gentle folding motion with a spatula. Be careful not to overmix, as this can deflate the whites and ruin the soufflé's signature puff.
- Prep Your Dish: Butter your soufflé dish or ramekins thoroughly and consider coating with a light dusting of grated cheese for extra flavor and non-stick insurance.
- No Peeking! Resist the temptation to open the oven door while baking. Sudden temperature changes can cause your soufflé to collapse.
- Serve Immediately: Soufflés wait for no one! Serve the moment they come out of the oven to enjoy their maximum height and ethereal texture.
- Troubleshooting: If your soufflé doesn't rise, check that your egg whites were beaten to stiff peaks and that you didn't overmix when folding.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 15g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 180mg
