- 1cup (about) gluten free bread crumbs or Almond Flour
- 2 1/2 cups soy cream
- 3 tbsp Soy Garden or unsalted butter
- 3 tbsp Arrowroot
- 3 tbsp Brown Rice Flour
- salt to taste
- a pinch of Beaumonde Seasoning
- 6 large eggs, separated
- 8 oz of grated gorganzola cheese
Position a rack in the lower 1/3 of your oven and preheat to 400 degrees F. Use 3, 2 cup mini souffle dishes. Coat them thickly with butter, and then sprinkle Almond Flour or bread crumbs in such a way that you coat each dish. You may not need to use all of them.
In separate sauce pans boil the milk, and melt the butter. Add the flour to the butter, stirring for at least two minutes, over medium heat. This makes a roux, for the purpose of .thickening. Slowly pour the hot milk into your roux and whisk,with an immersion blender over medium heat, for 8 to 10 minutes, until it’s really thick until it is thick enough to "leave tracks”. Season with salt and Beaumonde Seasoning. This sauce is know as bechamel.
Separate eggs, putting yolks in one bowl; whites in another. The egg white will have problems if the bowls are not spotless. When the bechamel’s cooled off a bit, whisk the egg yolks into it, one at a time. Then stir in the grated cheese.
Beat egg whites at high speed for 3 to 4 minutes. Take 1/4th of the egg whites and gently fold into the bechamel. Slowly add the rest with out over mixing.
Gently pour the batter into your prepared souffle dish. You may choose to make this souffle a couple days ahead of time. If so cover and refrigerate for no more than three days.
Place the dish on baking sheet and bake for 40 to 50 minutes. Do not open the oven door for at least 25 minutes. If it’s browning too quickly, you can open the door at 25 minutes or later, and slide a sheet of parchment onto the top.
Remove when it’s golden brown, and still a little jiggly in the center. Serve immediately.
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Photo Credit: Julie T Cecchini