Recipe: Individual Cheese and Chipotle Souffles

INDIVIDUAL CHEESE AND CHIPOTLE SOUFFLES

"In the seventies, my wife and I opened a French restaurant in southern New Mexico. The star attraction was our amazing individual souffle that took only minutes to get to the table. So, the next time you want to impress your guests, astound them with this unique offering. They will think you spent all day preparing these delicious souffles."

2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup whole milk
1/2 teaspoon chipotle powder
1/4 teaspoon salt
4 egg yolks
1 cup Gruyere cheese, grated
5 egg whites
Pinch of cream of tartar
4 sprigs cilantro

Preheat the oven to 375 degrees F.

Melt the butter in the top of a double boiler directly on the burner over medium heat. Whisk in the flour, and then stir in the milk. Add the chipotle powder and salt and take the pan off the heat. Let cool slightly, and then, one at a time, vigorously beat in the egg yolks. (Be sure to let cool slightly and to beat vigorously or else you'll have egg drop soup). Set aside.

Put hot water in the bottom of the double boiler and place the top of the double boiler over the water. Stir in the cheese until it is completely melted. Remove the top of the double boiler from the hot water and let the mixture cool slightly again.

In a separate bowl, beat the egg whites until they are just becoming stiff, and then add a pinch of cream of tartar. Beat again until the mixture is stiff. Gently fold the egg whites into the egg yolk mixture in the top of the double boiler.

Spoon the mixture into 4 (1-cup) generously buttered souffle dishes or deep ramekins.

Bake in the preheated oven for approximately 12 to 15 minutes, or until the tops are a delicate golden brown. Carefully remove the souffl dishes, place them on small serving plates, put a sprig of cilantro on the plate, and serve immediately.

Makes 4 servings
Source: Crazy For Chipotle by Lynn Nusom