Saturday, September 12, 2015

Friday night treat ... cheese soufflé with a spicy twist!

Last night I tried adding curry powder to a cheese soufflé. It was delicious! Sort of like French–Asian fusion.

3 tablespoons flour
3 tablespoons butter
1 cup milk
3 eggs
1 cup grated cheese
0.5 teaspoon curry powder [to taste]

Separate egg yolks from whites and leave at room temperature. Make a cheese sauce by melting butter, mixing in the flour and cooking till it bubbles, then adding the milk and cooking till it thickens, then stirring the cheese in. Mix well and allow to cool. Beat egg yolks with curry powder and fold into cheese sauce. Beat egg whites until stiff. Using a rubber spatula, gently combine the egg whites with the cheese sauce. Pour into an ungreased baking dish and bake in a pan of hot water at 180 degrees C for 45 to 60 minutes, or until mixture is firm.

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