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1
Preheat the oven to 400 degrees F.
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2
Cut the upper half from each tomato and scoop out the seeds and pulp.
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3
Sprinkle insides of the tomatoes lightly with salt, and invert on paper towels to drain for 20 minutes.
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4
In a small, heavy saucepan, melt the butter over medium heat.
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5
Add the shallots and cook, stirring, for 2 minutes.
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6
Stir in the flour, and cook, stirring, for 3 minutes.
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7
Whisk in the cream, and simmer, stirring constantly, for 5 minutes.
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8
Remove from the heat and whisk in the egg yolks, salt, Essence and cheddar.
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9
In a bowl with an electric mixer, beat the egg whites with a pinch of cream of tartar until stiff peaks form.
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10
Fold 1/4 of the egg whites into the cheese-egg yolk mixture.
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11
Gently incorporate the remaining egg whites.
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12
Spoon the batter into the tomato shells, filling them 3/4 full.
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13
Place the tomatoes in a baking dish, and sprinkle 1/2 teaspoon of dry jack cheese over each.
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14
Place the tomatoes in the oven and immediately lower the heat to 375 degrees F.
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15
Bake until the souffles have risen and are golden brown on top, about 20 to 25 minutes (but do not open the door during the baking time).
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16
Remove from the oven and serve immediately.
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17
Combine all ingredients thoroughly and store in an airtight jar or container.
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18
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
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19
Published by William and Morrow, 1993.
