The Food & Wine Guide to Perfect Pairings by The Editors of Food && Wine

Author:The Editors of Food && Wine [The Editors of Food && Wine]
Language: eng
Format: epub
Publisher: Southern Living
Published: 2015-07-24T20:30:00+00:00

STEP 1 Preheat the oven to 400° and brush eight 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.

STEP 2 In a medium saucepan, melt 2 tablespoons of the butter. Add the leeks and cook over high heat, stirring, just until slightly wilted, about 5 minutes. Transfer to a plate; wipe out the pan. Melt the remaining 4 tablespoons of butter in the saucepan. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Gouda, ham and sautéed leeks.

STEP 3 In a large bowl, using a hand mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.

STEP 4 Spoon the soufflé mixture into the prepared ramekins, filling them to ½ inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining 2 tablespoons of Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, 20 minutes. Serve immediately.

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