Cheese Souffles

From Confessions of a New Old Home Owner

Serves 3 medium ramekins in 40 minutes

4 tbsp butter, plus extra for ramekins

2 tbsp fine Parmesan cheese

1/4 cup flour

1 cup whole milk

1 cup Asiago cheese

2 tbsp minced chives

coarse salt and pepper

3 large eggs, divided

1. Preheat oven to 400*. Butter three medium ramekins and coat with fine grated Parmesan cheese. Refrigerate until needed. Melt butter in saucepan over medium heat. Add flour, stir 1 minute. Add milk whisking until thickened, 2 minutes. Remove from heat. Mix in Asiago cheese, minced chives, salt and pepper. Whisk in egg yolks.

2. Whisk egg whites in mixer until peaks form. Fold into cheese mixture gently until combined. DON'T STIR! Divide between ramekins. Bake on cookie sheet 15 minutes. Reduce heat to 375* and bake additional 15 minutes until puffed and tanned. Sprinkle with bacon bits and serve hot.

Cooks Tip: Once the ramekins are in the oven and the door is closed DO NOT open it again or your souffles will fall. Instead turn on the oven light and peek at them to make sure they wont burn in those last 15 minutes.