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\;4 oz clarified unsalted butter
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4 oz all purpose flour
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4 eggs\, separated
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10 oz whole milk (heated)
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4 sheets phyllo dough
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4 oz diced brie cheese
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Pinch of salt and cayenne pepper
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\nTools
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4 individual buttered soufflé\; cups or ramekins
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Baking tray for easy handling
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Preparation
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\n - Cut the phyllo dough into 5x5? squares and set aside. \;
\n - Butter the inside of each souffle cup or ramekin.
\n - \;In a small saucepan\, combine 1-1/2 oz of clarified butter and all purpose flour and mix very well over medium heat for about three minutes until the mixture is hot to the touch.
\n - \;Slowly add 1/2 cup of hot milk\, and mix constantly with a wooden spoon until it is very smooth
\n - \;Add the diced brie and mix vigorously.
\n - \;Add 4 egg yolks and mix vigorously
\n - \;Place the mixture in a mixing bowl\, and wait until it is cool.
\n - \;Whip the egg whites in a separate bowl until creamy and stiff
\n - \;With a plastic spatula mix the egg whites and the soufflé\; mixtures by folding gently.
\n - \;Arrange 5 phyllo dough squares over each soufflé\; cup.
\n - \;Use a small cup or a bottle of water to push the phyllo dough until it reaches the bottom of the soufflé\; cup.
\n - \;Place the mixture inside each soufflé\; cup
\n - \;Place the cups on a baking tray and bake for 15 minutes at 325 degrees.
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