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Blue cheese and walnut soufflé
Cheese souffle
Cheese jalapeño soufflé
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Ham and spinach souffle
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Carrot soufflé
Carrot soufflé with parsley sauce
Fiddlehead soufflé
Eggplant soufflé



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Chocolate-mocha Soufflé
Cinnamon Soufflé
Banana Soufflé
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Lemon souffles with macademia nut sauce
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Mango soufflé
Prune soufflés
souffléed crêpes with Cointreau
Raspberry hazelnut praline soufflé glacé
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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CHEESE JALAPEÑO SOUFFLÉ

Serves: 4 to 6

1 tablespoon butter, softened
1 tablespoon flour

3 tablespoons butter
2 tablespoons flour
1 teaspoon cornstarch
1 teaspoon finely chopped jalapeno peppers
1 cup milk
1 teaspoon Worcestershire sauce
salt, and freshly ground pepper to taste
6 eggs yolks
1 1/2 cups grated Swiss cheese or cheddar cheese
2 teaspoons finely chopped fresh coriander
6 egg whites
1/4 teaspoon cream of tartar

Preheat the oven to 375 degrees F. Brush the interior of a 6-cup soufflé mold with the softened butter. Coat with flour. Shake any excess out.
In a heavy saucepan melt the butter. Stir in the flour, cornstarch and jalapeño peppers. Stir to blend, then add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with Worcestershire sauce, salt and pepper. Mix egg yolks, cheese, and coriander into the thick cream sauce.
Using an electric, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat.
Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold. Place on a baking sheet.
Cook in the middle of the oven for 20 to 30 minutes.


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