Cheese soufflé with crispy bacon

Ingredients:

Béchamel

• 1 and 1/4 cups milk
• 1/4 cup butter
• 5 teaspoons of flour
• 6 egg yolks
• A pinch of salt
• A pinch of black pepper
• A pinch of cayenne pepper

Cheese mix

• 90 g of Edam cheese
• 60 g butter
• 90 g of cream cheese
• Beat the whites of 8 eggs
• A pinch of salt
• 110 g finely chopped bacon

Preparation:

1. Bring the milk to a boil. Melt the butter in a skillet over medium heat, add the flour, and cook until the mixture begins to bubble but does not darken. Gradually add the hot milk, stirring constantly. Cook until the consistency is smooth and thick, and the sauce begins to simmer. Cook for 3-5 minutes, stirring constantly. Remove from heat and transfer to a bowl. Mix the sauce with the egg yolks, salt, pepper, and cayenne pepper.
2. Preheat oven to 175°C.
3. Prepare soufflé molds by greasing them to the brim with softened butter. Sprinkle the molds evenly with finely grated Parmesan cheese. Prepare a double boiler for the soufflé and preheat it in the oven.
4. In a bowl, combine the cream cheese, butter, and Edam cheese; melt. Add the béchamel to the cheese mixture. Using a spatula, fold the beaten egg whites into the mixture.
5. Cut the bacon into small pieces and fry in a frying pan until crispy. Place on a paper towel to remove excess grease.
6. Fill the prepared molds with the soufflé mixture. Wipe the rims of the molds. Place them in a double boiler on a baking sheet and bake for 15 minutes, until they rise 2.5 cm above the rims of the molds. Remove the soufflés from the oven. Place 1 teaspoon of crispy bacon in the center of each soufflé and serve.