Cuisinart HM-90S Manuale Utente

13

9. Serve immediately.

Soufflés are not difficult, but require 

attention. This recipe is easy enough 

for those new to cooking.

Makes 8 servings

1.  

Preheat oven to 400°F with the rack in 
the middle position. 

2.  

Generously butter a 2-quart (8-cup) souf-
flé dish with 1 tablespoon of the softened 
butter. Add Parmesan to evenly coat bot-
tom and sides of dish. Wipe the rim of 
the dish with a clean towel to ensure that 
no butter or cheese is on it; reserve. 

3.  

In a medium skillet set over medium-high 
heat, sauté the bacon to desired done-
ness. Reserve. 

4.  

Melt the remaining butter in a medium 
saucepan set over medium-low heat. Stir 
in flour, pinch of salt, pepper and nutmeg 
over heat for about 3 to 4 minutes to 
cook off any raw flour taste. Insert the 
mixing beaters into the Cuisinart

®

 Hand 

Mixer. Mix on the speed 2; mix the but-
ter/flour mixture directly in the pan while 
slowly adding the milk. Cook until thick-
ened, about 4 minutes. 

5.  

Once all the milk is added, continue to 
cook and whisk until thickened, another 2 
to 3 minutes. Whisk in the wine, gradually 
increasing speed to 4 until a smooth and 
homogenous consistency is achieved. 
Continue to whisk, cooking an additional 
3 to 5 minutes. Remove saucepan from 
heat and allow to cool slightly. 

6.  

Put the yolks in a large mixing bowl. 
Slowly spoon a small amount of the milk 
mixture to the yolks while simultaneously 
mixing on speed 1. Continue mixing in 
the remaining mixture, 

1

⁄

3

 at a time until 

combined; stir in the cheese and reserved 
bacon; reserve. 

7.  

Put the egg whites in a large mixing 
bowl. Replace the beaters in the hand 
mixer with the chef’s whisk. Starting on 
speed 1, begin to whip them. After 1 to 2 
minutes, once the whites begin to show 
some bubbles around the edges, gradu-
ally raise to speed 3, mixing for at least 
30 seconds on each speed. Once the 
whites begin to foam, add the remaining 
salt and the cream of tartar. Gradually 
increase the speed to 7, not raising it too 
fast or the egg whites will get lumpy, until 
medium-stiff peaks are achieved. 

8.  

Using a large spatula, stir about ½ cup of 
the egg whites into the egg yolk/cheese 
mixture. Very carefully, fold in the remain-
ing whites. Transfer mixer to the prepared 
soufflé dish. Gently smooth the top to 
ensure an even rise. 

9.  

Put the soufflé in the preheated oven. 
Once the oven door has closed, immedi-
ately turn the temperature down to 375°F. 
Bake until soufflé has risen 2 to 3 inches 
above the sides of the dish and the top is 
a nice dark golden color; this should take 
30 to 35 minutes. 

10.  Serve immediately.