Twice-Baked Cheddar-Green Onion Souffles

BY: Marie Simmons
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These individual soufflés can be baked a day ahead in custard cups or ramekins, cooled, removed to a small baking sheet and refrigerated. The next day, pop them in a hot oven for 15 to 20 minutes, and watch them puff up slightly and turn soft and tender.

6 tablespoons unsalted butter
1/3 cup unseasoned dry bread crumbs
1/4 cup finely chopped green onions (white part only)
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 teaspoon kosher salt
Dash cayenne pepper
5 eggs, separated
1 3/4 cups shredded cheddar cheese
1/4 teaspoon cream of tartar
1/2 cup thinly sliced green onions (green part only)

1 Heat oven to 350°F. Place 6 (8- to 10-oz.) ramekins or custard cups in shallow roasting or broiler pan. Melt butter in medium saucepan over medium-low heat. Brush ramekins with enough melted butter to coat (1 to 2 tablespoons); sprinkle with bread crumbs.

2 Add chopped green onions to remaining melted butter in saucepan. Reduce heat to low; cook 2 minutes, stirring constantly. Whisk in flour; cook 2 minutes, whisking constantly. Gradually whisk in milk. Increase heat to medium; cook 5 minutes or until sauce comes to a boil and thickens, whisking constantly and adjusting heat if necessary. Whisk in salt and cayenne pepper.

3 Whisk egg yolks in large bowl until combined. Gradually whisk in hot mixture until blended. Stir in cheese.

4 Beat egg whites and cream of tartar in large bowl at low speed until foamy. Increase speed to medium; beat until slightly firm but not stiff peaks form, about 4 minutes.

5 Fold one-third of the egg whites into cheese sauce until almost blended. Gently fold in additional one-third. Fold in remaining egg whites and sliced green onions until thoroughly blended.

6 Spoon mixture into ramekins (mixture will come almost to top). Run tip of small knife through soufflé mixture 1/2 inch from edge to help soufflés rise straight. Add enough boiling water to roasting pan to come almost halfway up sides of ramekins.

7 Bake 25 to 30 minutes or until soufflés are puffed and browned.* Let ramekins stand in water bath 10 minutes after baking; remove from water bath. Place on wire rack; let stand 30 minutes or until cool enough to handle.

8 Meanwhile, lightly spray small rimmed baking sheet with cooking spray. Run tip of small knife or thin spatula around edge of ramekins; gently turn out soufflés. Place top-side up on baking sheet. Cover and refrigerate overnight or until ready to reheat. (Soufflés can be made to this point 1 day head. Cover and refrigerate.) Bake at 400°F. for 10 minutes or until soufflés are slightly puffed and hot; serve immediately.

6 servings

PER SERVING: 380 calories, 29 g total fat (17 g saturated fat), 17 g protein, 12 g carbohydrate, 250 mg cholesterol, 460 mg sodium, .5 g fiber

TIP *Soufflés can be served immediately in ramekins, if desired.