0 (0)

Categories: Mains, Vegetarian

Cheese bread souffle

Yom Kippur is a holiday for fasting, not for eating, though we certainly celebrate when the day is done and we can finally sit down at the table. Usually, we do it in the same way. Almost every Yom Kippur ... Read more

Total time: 1 hour | Serves 8
  • 1/4 cup (1/2 stick) unsalted butter or margarine
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 cup milk, plus more for brushing
  • 1 cup flour
  • 4 eggs
  • 1 cup plus 1 tablespoon finely shredded Gruyere or Swiss cheese, divided

Step 1Heat the oven to 400 degrees. Butter an 8-or 9-inch cake pan with a removable bottom.

Step 2Place the butter, Dijon and dry mustards, salt and pepper in a small bowl and mash with a fork until creamy. Set aside.

Step 3Place the milk in a heavy saucepan and heat it until bubbles form around the sides. Add the butter mixture and bring to a rolling boil. Add the flour all at once, stirring vigorously until the mixture forms a ball and leaves the sides of the pan clean.

Step 4Transfer the dough to the bowl of an electric mixer and add one egg at a time, blending well after each addition, until the dough is shiny and smooth.

Step 5Stir in 1 cup of the cheese and blend well. Place the dough in a pastry bag fitted with a 1/2-inch tube. Pipe half the dough in slightly overlapping ovals to the center of the pan. Repeat one more layer on top until all the dough is used. Sprinkle the top with 1 tablespoon of cheese and brush with milk. Bake until puffed and golden brown, 35 to 45 minutes. Keep an eye on the souffle so it doesn't become too browned. Serve immediately.

Each serving:
164 calories; 349 mg sodium; 123 mg cholesterol; 9 grams fat; 5 grams saturated fat; 14 grams carbohydrates; 6 grams protein; 0.49 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Nam khao tod
Spiced pork tenderloin with roasted apples and pumpkin risotto
Bulgur latkes with pomegranate sauce
Rustic vegetable soup with rye croutons and parsley-savory 'pistou'