Cheese Soufflé - Gandara Bakes!

When we say "Soufflé" it means lightly baked. So the batter is still wet but edible. Dish of this type are
served hot and almost straight out of the oven.  I first found this out by watching MasterChef and wondered what it taste like.

Here in the Philippines, I tried to find bakeries and restaurants that prepares Cheese souffle. I didn't find any
(atleast not anywhere near me) that's why I had to make one following some recipes I saw online.


Though as much as possible, I like the ingredients to be easily found in our local grocery
stores. Here's my take on cheese souffle!


I don't have those fancy ceramic ramekins. But I have these cute thin ramekins which are perfect in size.


Ingredients:

1 large can evaporated Milk
4 eggs (white and yolk separated)
2 cups grated/shredded cheddar cheese
1/2 cup butter
1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
some parmesan cheese or bread crumbs

Substitutes:
For the cheese, I had 1 cup of grated Kraft Eden cheese and 1 cup of Queso de Bola given to us last Christmas. That made
my 2 cups of cheese.

Parmesan - Queso de bola have similar texture as Parmesan.

Ramekins - Don't have 1? Ceramic Cup will do. Or mug.


Procedure:

1. Coat the inside of your ramekin with butter and then add your breadcrumbs or parmesan cheese coating
the sides and the bottom of it. Set aside.

2. In a pan, melt your butter in low heat. Once melted, add your flour and stir continuously. Once combined,
turn off the heat and add milk. Stir until everything is combined. Return to heat over low fire and continue
to mix until the consistency becomes slightly thick. Add your 2 cups of cheese, melt them in and add salt and
pepper to taste. You want the consistency to be not too runny yet not too thick. Then take it off the heat.

3. Let it cool for just 1 minute and then add your yolks. Stir until everything is combined.

4. Whisk the eggwhites in a separate bowl until it becomes fluffy white a slightly stiff. If you're doing this by hand,
you have to whisk it vigorously for 10min approximately but if you're using a handmixer, you should get the consistency
in about 4-5min.

5. Fold the eggwhites to the mixture. Do not over-mix. Just enough to combine everything and have one
color.

6. Fill your ramekins with the batter 3/4 full. Bake at 180 degree celcius for 20minutes.

7. Once baked and puffed, sprinkle with Parmesan cheese on top and serve.


Note:
If you're using mug for this, just fill it halfway. 

Its a little bit salty and hot perfect for cold nights or rainy afternoon. Enjoy!