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Bacon-Parmesan Soufflés

Yield 8 servings

Ingredients

  • 4 frozen phyllo pastry sheets, thawed
  • 1/2 cup butter, melted and divided
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon dry mustard
  • Pinch of ground nutmeg
  • 1 cup milk
  • 1 cup grated Parmesan cheese, divided
  • 4 large eggs, separated
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

How to Make It

  1. Cut 32 (7-inch) squares from pastry sheets.

  2. Brush phyllo squares with 1/4 cup butter, and arrange in 8 stacks, staggering corners; fit stacks into 6-ounce custard cups, allowing corners to overhang edges.

  3. Whisk together remaining 1/4 cup butter, flour, mustard, and nutmeg in a saucepan until smooth; cook over low heat, whisking constantly, 1 minute. Gradually add milk; cook over medium heat, whisking constantly, until thickened and bubbly. Pour into a large bowl; gradually add 2/3 cup cheese. Whisk in yolks, salt, and pepper; cool to lukewarm.

  4. Beat egg whites until stiff peaks form; fold into cheese mixture in 2 batches. Spoon evenly into prepared custard cups, and place in a large roasting pan. Add hot water to pan to a depth of 1 inch.

  5. Bake at 350° for 20 minutes or until slightly firm to touch; cool soufflés in water on a wire rack.

  6. Lift soufflés gently from cups, and place on a greased baking sheet. Sprinkle evenly with remaining1/3 cup cheese. Chill soufflés up to 4 hours, if desired.

  7. Bake at 375° for 10 minutes or until thoroughly heated. Serve immediately.