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1
Bring the milk to a boil.
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2
In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble.
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3
Gradually add hot milk whishing constantly.
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4
Cook until texture becomes smooth and thick and begins to boil.
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5
Let boil for 3 to5 minutes whisking constantly.
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6
Remove from heat, place in a bowl.
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7
Mix yolks, salt, pepper and cayenne to the mixture.
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8
Preheat oven to 350F.
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9
Prepare souffle ramekin by buttering the edges with softened butter.
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10
Sprinkle the finely grated parmesan evenly around the ramekin.
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11
Prepare bain marie (water bath) for souffle and heat in oven.
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12
In a bowl melt the cream cheese, butter and edam cheese.
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13
Add Bechamel to cheese mixture.
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14
With a spatula fold the soft peaked whipped egg whites to mixture.
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15
Dice the Nueske Bacon into small pieces, saute in pan until crisp.
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16
Drain excess fast and place on a paper towel.
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17
Fill the prepared ramekin with mixture to the top.
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18
Clean the edges of the ramekin of any extra mixture.
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19
To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin.
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20
Take souffle out of the oven to cool.
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21
Place a tsp of crispy bacon in the center of the souffle.
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22
Place Ramekin on plate with a quenelle of onion sorbet.
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23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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24
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
