Melt cheese and butter in pan.
In large bowl, break bread. Beat egg yolks and the rest of the ingredients together with bread. Then add melted cheese and butter mixture.
Beat egg whites and fold into mixture.
Bake at 325\u00b0 for 40 minutes until browned. Serves 6.
b>souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese
grees and butter a large souffle dish or.
6 small
train and chill.
For Souffle Base:
Bring a pot
Grease six 2/3-cup souffle dishes using 2 tbsp of
n cheese until melted; season with salt and pepper. Transfer souffle base
00b0F. Grease a 2-quart souffle dish. Place the dish on
1 1/2 -quart souffle dish by greasing with softened
f necessary.
For the souffle: Butter and flour a 2
hisk, beat yolks; beat in cheese mixture. With mixer at high
oom temperature.
Grate the cheese.
Heat the milk on
4 individual 10 ounce souffle dishes.
Pull a
lour four 10 oz. ovenproof souffle dishes or ramekins, shaking out
Lightly butter 6 (6 oz) souffle molds. Coat with 2 tbsp
br>Add the cheese and stir until the cheese is melted.
ven rack low, so your souffle will have plenty of room
emove from heat.
Add cheese, stir the mixture until the
Preheat oven to 400\u00b0F. Liberally grease 4 - 8 oz souffle dishes. Dust with Parmesan then place on a baking tray.
Melt butter in a medium saucepan over low heat. Add flour and cook, stirring, for 1 min. Gradually whisk in milk, egg yolks and cayenne. Season. Bring to a boil, stirring. Simmer for 3 mins. Stir in Gruyere, ham and chives. Transfer to a bowl.
Whip egg whites to soft peaks then fold into cheese sauce. Distribute between prepared dishes then run a knife around the rims. Bake for 10-15 mins, until golden. Serve.
nd lightly flour a large souffle dish. Line edge with parchment
he oven.
Stir the cheese soup over low heat, adding