Brie and Rosemary Souffle Recipe

As promised, here is the recipe for the souffle I have been yammering on about for the past three days. Try it out at home and check out the last few posts for a step by step visual guide to making it!

3 Tablespoons unsalted butter plus 1 tbs for ramekins
3 Tablespoons all purpose flour
1.5 cups whole milk
3 eggs, separated
4 oz Brie cheese, rind removed
2 tablespoons fresh rosemary, minced

3 tablespoons breadcrumbs

3 oz prosciutto, diced

Preheat oven to 390 degrees.

In a saucepan, melt the butter. Add the flour and whisk about 1 minute until combined and the floury smell is lessened. Add 1/3 c of the milk and whisk until it is combined and thickens again. Continue adding the milk in increments, letting it thicken each time, until the sauce coats the back of a wooden spoon. Stir in the Brie, egg yolks, and rosemary, and beat if lumps remain. When the mixture is smooth, set aside.

Place the egg whites in a stainless bowl or stand mixer. With the
whisk or hand mixer, beat the eggs to stiff peaks.

Fold a bit of the egg whites gently into the cheese mixture. Keep folding the rest in until the mixture is foamy and smooth.

Butter 6 small ramekins. Dust the interiors with the breadcrumbs, shaking out any excess. Pour the egg mixture into each one, about 3/4 full. Put the ramekins in a sheet pan filled with about 1/2 inch of water.

Put the ramekins in the water bath into the oven, and bake for 20-25 minutes. Meanwhile, gently cook the prosciutto in a sauté pan over medium heat until crispy. Once the souffles are risen and golden brown on top, remove from oven, garnish with the prosciutto and chives, and serve!

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One thought on “Brie and Rosemary Souffle Recipe

  1. Charley May 16, 2013 at 12:51 PM Reply

    Excellent recipe! I used brie with mushrooms, coated the ramekins with freshly grated parmesan (in lieu of breadcrumbs) and added 1 Tbsp of herbs du provence. Never used a water bath for souffles before, but it worked great. Thanks. – Charley

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