Camembert Souffle

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  • Makes: 6 servings
  • Prep: 35 mins
  • Bake: 40 mins 350°F

Camembert Souffle

Reviews (0)

2.0 by 1 people

Rate This!

Directions

  1. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan cook celery, green onion, and garlic in butter or margarine about 5 minutes or until tender. Stir in flour, mustard, salt, and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Reduce heat; add Camembert and Parmesan or Romano cheeses, a little at a time, stirring until melted. Remove from heat; set aside.
  2. In a medium mixing bowl beat egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually beat in cheese mixture. Wash beaters with warm, soapy water; dry beaters. In a large mixing bowl beat egg whites until stiff peaks form (tips stand straight). Gently fold 1 cup of the stiffly beaten egg whites into egg yolk-cheese mixture. Gradually pour over remaining egg whites, folding to combine. Turn into an ungreased 2- to 2-1/2-quart souffle dish. Bake in a 350 degree F oven about 40 minutes or until a knife inserted near center comes out clean. Serve immediately. Makes 6 servings.
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Nutrition Facts (Camembert Souffle)

  • Per serving:
  • 269 kcal ,
  • 20 g fat
  • (11 g sat. fat ,
  • 220 mg chol. ,
  • 608 mg sodium ,
  • 6 g carb. ,
  • 17 g pro.
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