Creamy Cheese and Bacon Soufflés Recipe
Creamy Cheese and Bacon Soufflés
Total time: 30 to 60 minutes

Preparation time: 20 min.
Refrigeration time: 30 min. (optional)
Cooking time: 30 min.

Difficulty: Easy
Chef's Note

For a successful soufflé, don't open the oven door during the cooking time.

For a higher soufflé, refrigerate for 30 minutes before baking.

For a more intense flavor, cook the tapioca in milk flavored with nutmeg.

For 4 servings

- 3 eggs
- 500 ml (2 cups) partly skimmed milk
- 70 g (2 1/2 oz.) traditional tapioca
- 30 g (2 tbsp.) butter, in pieces
- 80 g (3 oz.) grated Emmental
- 100 g (3 1/2 oz.) bacon, in small strips
- Salt and pepper
  1. Preheat the oven to 200° C (400° F). Butter individual ramekins. 
  2. Separate the egg yolks and whites. Beat the whites to stiff peaks.
  3. Cook the tapioca in the hot milk, following the package directions, stirring constantly.
  4. Leave to swell, off the heat, for 10 minutes.
  5. Mix in the butter, grated cheese, beaten egg yolks, bacon, salt and pepper.
  6. Add the beaten egg whites and fold in gently until the mixture is well combined.
  7. Pour the batter into the ramekins and bake for 30 minutes. Serve immediately.
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