This recipe is on my Putting on the Ritts site along with other fantastic "eats". Be sure to check it out.
Preheat oven to 400 degrees
2 1/2 cups whole milk
3 TB butter plus extra to butter ramekins
6 TBS All purpose flour
6 eggs, separated
1 tsp salt
1 tsp pepper
1 tsp cumin
2 cups muenster cheese, cubed
Butter ramekins. Coat each with breadcrumbs. Place on parchment paper lined cookie sheet.
In a sauce pan heat milk to boiling and set aside.
In a medium pan, melt butter over medium heat and add flour. Whisk to form a roux- about 2-3 minutes. Slowly add hot milk - whisking constantly for 6-7 minutes. Mixture should be smooth and thickened. Press through a small mesh strainer into a large bowl. Add egg yolks, cheese, salt, pepper and cumin. Whisk until blended.
In a separate bowl, beat egg whites until firm and glossy, about 4-5 minutes. Stir 1/4 of egg whites into the milk/cheese mixture to lighten. Now fold in remaining egg whites with a rubber spatula until mixed - but DO NOT over mix. Spoon mixture into ramekins, filling 90% full. Cook soufflés 25-30 minutes. Soufflés should be brown on top and firm to touch - but still jiggle a bit in the center. Serve immediately and enjoy!
Loves cooking, gardening and creating incredible dishes to share with friends and family.