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2 cups leek, finite sliced (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 Gruyere cheese, or cheddar
5 eggs, separated the whites of the yolks
1 egg white, additional
1/2 teaspoons cream of tartar
Preparation
Grease the soufflé cups 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 golden brown and crisp, about 8 minutes. Remove from the pan and reserve.
Add the cut pore to the pan and reduce the heat. Cook stirring occasionally for 4 minutes until smooth. Add the bacon again, the thyme and 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
In a saucepan, heat the milk over medium-low heat. Add cream cheese and Gruyere cheese until melted. Add the bacon and pore.
Once the mixture of milk and cheese is cooled a little, add the 5 egg yolks and stir.
In an electric mixer , whisk the 6 egg whites with the cream of tartar at high speed until peaks form.
With a large spatula, add the whipped egg whites to the bacon mixture and with enveloping movements mix everything little by little. (Be careful not to over mix so that the whites are not lowered).
Divide the mixture between the molds and finish until the oven is golden and fluffed (about 22-24 minutes).
Serve IMMEDIATELY because soufflés are downloaded per seconds!
TIPS
If you want it to be a vegetarian dish you can skip the bacon.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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