Recipe: Brie and Roasted Red Pepper Souffle

Brie and Roasted Red Pepper Souffle

6 tbsp softened butter, divided use
1/2 cup plain bread crumbs
3 tbsp flour
1 cup whole milk
1/4 cup Parmesan cheese
1/4 cup roasted, peeled and seeded red bell peppers, julienne
1/8 tsp salt
1/8 tsp black pepper
2 egg yolks
6 egg whites
1 tsp lemon juice
1/4 lb Brie cheese
6 (4 inch) ramekins

Preheat oven to 350 degrees. Coat bottom and sides of ramekins with 3 tablespoons butter. Sprinkle with bread crumbs. Set ramekins aside.

Melt remaining butter in large skillet over low-medium heat. Add flour and cook, stirring constantly, 2-3 minutes.

Gradually add milk, still stirring constantly, to make a heavy bechamel sauce.

Add Parmesan cheese, roasted red bell peppers, salt and pepper. Add egg yolks one at a time, beating after each addition until mixture is smooth. Remove from heat.

In large bowl of mixer, whip egg whites and lemon juice to soft peaks. Gently fold egg whites into roasted red bell pepper mixture.

Cut Brie into 6 equal pieces. Put 1 piece into each prepared ramekin and spoon in red bell pepper mixture to fill ramekin.
Place ramekins in deep pan and add water to half-way up ramekins.

Bake 15 minutes, then reduce heat to 300 degrees and bake 25 minutes. Serve immediately, or let cool, remove from ramekin and reheat when desired.