2 cups leek, sliced thinly (only the white and light green part)
1 teaspoon fresh thyme
1/2 cups whole milk
140 grams cream cheese, cut into cubes
1/2 cups Gruyère cheese, or cheddar
5 eggs, separated the egg whites from the yolks
1 egg white, additional
1/2 teaspoons cream of tartar
Preparation
1h
0 mins
Medium
Grease the soufflé ramekins with butter.
Place the oven rack in the center and preheat the oven to 325 F or 160 degrees.
Cook the bacon in a skillet over medium heat until browned and crispy, about 8 minutes. Remove from the skillet and set aside.
Add the chopped leek to the skillet and reduce the heat. Cook, stirring occasionally for 4 minutes until softened. Add the bacon back, thyme, and 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
In a saucepan, heat the milk over medium-low heat. Add the cream cheese and Gruyere cheese until melted. Add the bacon and leek.
Once the milk and cheese mixture has cooled slightly, add the 5 egg yolks and stir.
In an electric mixer, beat the 6 egg whites with the cream of tartar on high speed until stiff peaks form.
With a large spatula, gently fold the beaten egg whites into the bacon mixture, mixing everything gradually. (Be careful not to overmix so that the egg whites do not deflate).
Divide the mixture among the ramekins and place in the oven until golden and puffed (about 22-24 minutes).
Serve IMMEDIATELY because the soufflés will deflate in seconds!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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