Twice Baked Maytag Blue Cheese Souffle

1. 1

   Preheat oven to 300. Melt one tbsp butter and butter six 4 oz souffle dishes. Coat souffle dishes with flour knocking out excess.

2. 2

   Heat remaining butter til melted. Add 3 tbsp flour and cook stirring often for 6 minutes. Add the cold milk in a stream whisking. Bring the mixture to a boil whisking constantly. Turn down to simmer and cook for 10 minutes stirring occasionally. Transfer mixure to bowl of electric mixer and add 5 oz. cheese beating on low speed with whisk attachment. Cool slightly, turn the mixer to high and add egg yolks one at a time. Season with salt and pepper. Transfer mixture to another bowl and cool completely. In clean bowl with clean beaters, beat the egg whites until soft peaks form. Stir 1/3 whites into cheese mixture to lighten and then fold in the remaining whites thoroughly. Divide souffle mixture among prepared dishes and place in baking pan just large enough to hold them. Add enough hot water to reach 1/2 way up the dishes and bake until puffed and golden about 40 minutes. Remove from oven, let cool almost completely. Un-mold onto buttered parchment paper with browned side up. Cover and chill until needed.

3. 3

   Preheat oven to 375. Pour cream into 10 in skillet. Add souffles, browned side up and plce over high heat. Bring liquid to a boil, then put in oven and bake until souffles have absorbed most of the cream - 8-10 minutes. Set on plate and garnish with walnuts and additional cheese.

* Per serving · 4 servings · Values may vary.