Souffle Rarebit
Elevate your cheese-on-toast game with this luxurious Soufflé Rarebit, a delightful fusion of airy soufflé and classic Welsh rarebit flavors. Featuring a rich blend of sharp cheddar, Dijon mustard, and a hint of Worcestershire sauce, this recipe creates a velvety base that's lightened with whipped egg whites for an irresistibly fluffy texture. Baked to golden perfection and served atop toasted slices of crusty bread, this dish strikes the perfect balance between indulgence and sophistication. Ready in just 35 minutes, it's ideal for an impressive brunch centerpiece or a comforting dinner treat. Discover how to transform simple ingredients into a masterpiece with this elegant and flavorful take on cheesy comfort food!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 0.75 cup Whole milk
- 1 cup Sharp cheddar cheese, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 large Egg yolks
- 3 large Egg whites
- 0.25 teaspoon Salt
- 0.125 teaspoon Freshly ground black pepper
- 4 pieces Thick slices of crusty bread, toasted
Instructions
Preheat your oven to 375°F (190°C) and lightly butter four 8-ounce ramekins. Set them aside.
In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously for about 1 minute to form a smooth roux.
Slowly pour in the milk while whisking to avoid lumps. Continue to cook and stir until the mixture thickens, about 2-3 minutes.
Remove the saucepan from the heat, then stir in the grated cheddar cheese, Dijon mustard, and Worcestershire sauce until fully combined and smooth.
Season with salt and black pepper. Allow the mixture to cool for a few minutes before whisking in the egg yolks. Set aside.
In a clean, dry bowl, beat the egg whites until they form stiff peaks. Use a rubber spatula to fold one-third of the egg whites into the cheese mixture to lighten it.
Gently fold in the remaining egg whites, being careful not to deflate the mixture.
Spoon the souffle mixture evenly into the prepared ramekins, filling them about three-quarters of the way.
Place the ramekins on a baking sheet and bake in the preheated oven for 15-18 minutes, or until the soufflés have puffed up and turned golden on top.
While the soufflés are baking, prepare the toasted bread slices as your base.
Once the soufflés are done, carefully remove them from the oven and place each ramekin directly on top of a slice of toast or spoon the soufflé over the bread.
Serve immediately, as soufflés tend to deflate quickly. Enjoy your rich and airy Soufflé Rarebit!
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 453 mg | 151% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 18.3 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 373 mg | 29% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
