A delightful twist on the classic soufflé, featuring crispy bacon and creamy Gouda cheese.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated to maintain consistent cooking temperature.
In a medium saucepan, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Whisk in the flour and cook for about 1 minute to form a roux.
Stir constantly to prevent the roux from burning.
Gradually add the milk, whisking continuously until the mixture thickens.
Warm the milk slightly before adding to avoid lumps.
Remove from heat and stir in the Gouda cheese until melted.
Shred the cheese finely for quicker melting.
Mix in the mustard and bacon pieces.
Ensure the bacon is crispy for the best texture.
Separate the eggs, placing the yolks in one bowl and the whites in another.
Use cold eggs for easier separation.
Stir the egg yolks into the cheese mixture, one at a time.
Allow the cheese mixture to cool slightly before adding the yolks to prevent curdling.
Beat the egg whites with an electric mixer until stiff peaks form.
Ensure the mixing bowl is clean and dry for the best results.
Gently fold the egg whites into the cheese mixture.
Fold gently to maintain the airiness of the mixture.
Spoon the mixture into a greased muffin tin.
Fill each cup about three-quarters full to allow room for rising.
Bake for 25 minutes or until puffed and golden.
Avoid opening the oven door during baking to prevent the soufflés from collapsing.
Serve warm and enjoy your delicious soufflés.
Garnish with fresh herbs like chives or parsley for added flavor and presentation.
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