Cheese and tuna soufflé

Category

Yes, that's how easy it is to make a soufflé!
You can always cook this in individual ramequins but then cooking time might be a bit shorter. I have even baked them in muffin trays.

Yields4 Servings

 1 cup Grated cheese (mozzarella, or cheddar, or...)
 2 tbsp Butter
 4 tbsp All purpose flour
 ¼ tsp Dry mustard
 ½ Can of tuna, well drained
 5 Egg sseparated
 1 cup Hot milk

1

Heat oven to 375°F

2

In blender or food processor, put everything except the egg whites

3

Once mixed, pour in a sauce pan and heat at low heat, stirring until it becomes smooth and thick and then turn off the heat

4

Beat egg whites until firm but not dry (see How to beat egg whites)

5

Carefully incorporate the whites in the other preparation (try not to deflate the whites: gently turn a spoon in an 8 shape to incorporate the whites, do not overdo it)

6

Pour in a well oiled/buttered 1 1/2 litres soufflé dish

7

Cook 30 minutes

Ingredients

 1 cup Grated cheese (mozzarella, or cheddar, or...)
 2 tbsp Butter
 4 tbsp All purpose flour
 ¼ tsp Dry mustard
 ½ Can of tuna, well drained
 5 Egg sseparated
 1 cup Hot milk

Directions

1

Heat oven to 375°F

2

In blender or food processor, put everything except the egg whites

3

Once mixed, pour in a sauce pan and heat at low heat, stirring until it becomes smooth and thick and then turn off the heat

4

Beat egg whites until firm but not dry (see How to beat egg whites)

5

Carefully incorporate the whites in the other preparation (try not to deflate the whites: gently turn a spoon in an 8 shape to incorporate the whites, do not overdo it)

6

Pour in a well oiled/buttered 1 1/2 litres soufflé dish

7

Cook 30 minutes

Cheese and tuna soufflé

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