Cheese Souffle
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| Chef Charles Missick is the Head Chef at RJ's Restaurant on East Bay Street. He studied in London and taught at the Hotel Training College. He has trained a number of people who now work in various kitchens throughout the hotel industry. We were pleased to have as our first guest this season, one of his students, D'Shea Wilson. |
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 Add six tablespoons of flour, six tablespoons of cornstarch and four ounces of butter and kneed together. To this mixture, add two cups of warm milk and stir. Add this mixture to a pot and return this to the stove. Cook under a low heat and let form into a dough or paste. Add a pinch of nutmeg, salt and white pepper. Mix together. Add two ounces of cheddar cheese and two ounces of mozzarella cheese. Mix together. Add four egg yolks (one at a time) and mix. Whip the whites of the eggs until soft peaks are formed. Slowly fold the whites into the mixture. Spray for ramekins with Pam cooking spray. And let them sit in lasagna dish. Add mixture in ramekins to fill them at about the three quarter point. Pour hot water to cover a third of the lasagna dish to create a water bath. Place in an oven for approximately twenty minutes at 400 degrees. |
Ingredients
6 tbsp flour 6 tbsp corn starch 4 oz. butter 2 cups milk pinch of nutmeg pinch of salt pinch of white pepper 4 oz. cheddar cheese 4 oz. mozzarella cheese 4 egg yolks 4 egg whites pam cooking spray hot water
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