Ummm, hello? Did you just read the word souffle? Mom will keel over. In fact, I might keel over just thinking about these things. I stole the recipe from this website, but made a couple additions: bacon (everything's better with bacon) and asparagus. Also, the cheese would be fantastic traded out for sharp white cheddar, smoked gouda, or gruyere. (and sorry I didn't have my own pic to post - I stole the pic, too).
And THIS SOUFFLE IS DONE AHEAD! Who ever heard of such the animal? So Mom can have a gourmet souffle, and you don't have to stress about it the day-of. That's my kinda breakfast gourmet.
Didn't catch part one of the Mother's Day feast? It's right here.
Auntie Shirl’s Make-ahead and Freeze Individual Souffles
- 2 T. butter
- 1/4 c. flour
- 1/2 t. salt
- 1/2 t. black pepper
- 1/4 t. dry mustard
- 1/4 t. garlic powder (optional)
- 1 c. milk
- 10 ounces shredded sharp cheddar cheese (and this recipe would also be amazing with bleu cheese, swiss, smoky gouda….the possibilities are endless!)
- 6 eggs, separated
- ***added by Mrs. Improv: 6 slices applewood smoked bacon, sliced & cooked until crisp
- ***added by Mrs. Improv: 6 spears fresh asparagus, cut into 1/2-inch pieces (ends are discarded)
1. Generously grease six 1-cup souffle dishes or 10-ounce custard cups.
2. In a large, heavy saucepan, melt the butter and remove from the burner.
3.Whisk in flour, salt, pepper, mustard, and garlic powder. Slowly whisk in the milk until the mixture is smooth and creamy.
2. In a large, heavy saucepan, melt the butter and remove from the burner.
3.Whisk in flour, salt, pepper, mustard, and garlic powder. Slowly whisk in the milk until the mixture is smooth and creamy.
4. Put the saucepan back on the burner. Cook and stir until the mixture bubbles. Cook for one more minutes.
5. Stir in the grated cheese until the cheese is completely melted. Remove the saucepan from the heat and let it cool down while you work with the eggs.
5. Stir in the grated cheese until the cheese is completely melted. Remove the saucepan from the heat and let it cool down while you work with the eggs.
6. Beat the egg whites in a large bowl until they are stiff.
7. In a separate, small bowl, whisk together the egg yolks.
7. In a separate, small bowl, whisk together the egg yolks.
8. Spoon a little bit of the cooled cheese mixture into the egg yokes. Blend it until it’s smooth (this makes it easier to pour the rest of the egg yolks into the cheese mixture).
9. Pour egg yolks into cheese mixture and thoroughly incorporate (no streaks of yellow).
10. Fold in bacon slices and asparagus.
9. Pour egg yolks into cheese mixture and thoroughly incorporate (no streaks of yellow).
10. Fold in bacon slices and asparagus.
11. Fold the cheese mixture into the bowl of egg whites. Stir very gently until there are no streaks of white or yellow from the eggs. (this step can take a lot of time - continue gently folding from the bottom of the bowl to the top until completely incorporated)
12. Spoon mixture into souffle dishes or custard cups. For smaller souffles, use muffin cups. Pour egg mixture over asparagus.
13. Cover with plastic wrap and freeze.
ON THE DAY OF:
Now comes the really fun part. You can take those individually frozen souffles out of the freezer and put them on a cookie sheet and pop them into the oven. Bake at 350° for about 40 minutes. They’ll be puffed and golden by the time they’re done. Serve IMMEDIATELY. Remember that souffles fall as they cool down. So definitely serve them immediately.
Now comes the really fun part. You can take those individually frozen souffles out of the freezer and put them on a cookie sheet and pop them into the oven. Bake at 350° for about 40 minutes. They’ll be puffed and golden by the time they’re done. Serve IMMEDIATELY. Remember that souffles fall as they cool down. So definitely serve them immediately.
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