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Ingredientes
- 1/4 c. unsalted butter or possibly margarine - (1/2 stick)
- 1 tsp Dijon mustard
- 1/2 tsp dry mustard
- 1 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 1 c. lowfat milk plus more
- 1 c. flour
- 4 x Large eggs
- 1 c. finely-shredded Gruyere or possibly Swiss cheese
- 1 Tbsp. finely-shredded Gruyere or possibly Swiss cheese
Direcciones
- Heat the oven to 400 degrees. Butter an 8- or possibly 9-inch cake pan with a removable bottom.
- Place the butter, Dijon and dry mustards, salt and pepper in a small bowl and mash with a fork till creamy. Set aside.
- Place the lowfat milk in a heavy saucepan and heat it till bubbles form around the sides. Add in the butter mix and bring to a rolling boil. Add in the flour all at once, stirring vigorously till the mix forms a ball and leaves the sides of the pan clean.
- Transfer the dough to the bowl of an electric mixer and add in one egg at a time, blending well after each addition, till the dough is shiny and smooth.
- Stir in 1 c. of the cheese and blend well. Place the dough in a pastry bag fitted with a 1/2-inch tube. Pipe half the dough in slightly overlapping ovals to the center of the pan. Repeat one more layer on top till all the dough is used. Sprinkle the top with 1 Tbsp. of cheese and brush with lowfat milk.
- Bake till puffed and golden, 35 to 45 min. Keep an eye on the souffle so it doesn't become too browned. Serve immediately.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 229 | |
| Calories from Fat 127 | 55% |
| Total Fat 14.36g | 18% |
| Saturated Fat 7.94g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 409mg | 17% |
| Potassium 113mg | 3% |
| Total Carbs 13.75g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.89g | 1% |
| Protein 11.07g | 18% |
