Peanut butter makes an interesting addition to this egg souffle made with Monterey Jack cheese. Begin with room temperature eggs, and serve the souffle as soon as it is done. Souffles will collapse if left too long.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
3-1/2 Tablespoons butter
4-1/2 Tablespoons flour
1-1/2 cups hot milk
1/2 teaspoon salt
Pinch freshly ground nutmeg
6 Tablespoons creamy peanut butter
6 egg yolks
1 cup coarsely grated Jack cheese
8 egg whites
1/2 teaspoon cream of tartar
Read these hints first. Souffles are actually very easy:
• Have the eggs at room temperature.
• Be sure the sauce is not too hot when you blend in the flavoring ingredients.
• Fold in the egg whites; do not stir them in. Folding means that you use a rubber spatula to gently roll the batter over the egg whites in a circular or folding motion. You do not want the egg whites to collapse.
• Be prepared to serve it the minute it comes from the oven. Souffles fall like two-year-old children . . . all the time.
Directions: In a saucepan melt the butter and stir in the flour. Cook for just a few minutes. Remove from heat. Stir in the hot milk, using a wire whisk, and return the pan to the heat.
Stir until thickened. Add the salt, cayenne, nutmeg, and peanut butter. Stir until all ingredients are well incorporated. Remove from heat. Stir in the egg yolks using the whisk. Stir in the Monterey Jack cheese with a rubber spatula and set aside to cool for a few minutes. Beat the egg whites, along with the cream of tartar, until they are stiff and form nice peaks.
Very gently, very gently (No, this is not a typo) very gently, fold the cheese sauce into the egg whites.
Place in a 1-1/2- to 2-quart souffle dish and bake for 25-30 minutes at 375 degrees F.
Serve a minute ago! Serve as a luncheon dish or as a first course.
Yield: 4 to 6 servings as a side dish