Cheese souffle
Cheese souffle
Ingredients/Components
- milk - 1 c
- butter or regular margarine - 1/4 c
- flour - 1/4 c
- salt - 1/2 tsp
- ground red pepper - 1/8 tsp
- sharp process cheese, sliced fine - 1/2 lb
- eggs, separated - 4 item
How to make cheese souffle:
Heat but do not scald milk. Melt butter in saucepan; stir in flour, milk and seasonings. Cook, stirring, until smooth and thickened. Blend in cheese. Beat egg yolks until thick and lemon colored. Blend with a little cheese sauce; slowly stir into remaining cheese sauce. Cool slightly.Beat egg whites until stiff but not dry. Slowly pour cheese sauce into egg whites; gently blend. Pour into ungreased souffle dish or 1 1/2-quart casserole. Make a circle through mixture 1 inch deep and 1 inch from edge of casserole. This gives souffle a puffy top hat. Bake uncovered in slow oven (300°) about 1 1/4 hours or until knife inserted in souffle comes out clean. (Do not open oven door until baking time is about up.) Serve at once; break apart with 2 forks. Makes 4 servings.
Airy souffle wears a tall top hat. Serve pronto, as it waits for no one.
Recipe categories: Eggs/dairy, Cheese, Low Carb.
Rating:
Related ingredients:
butter, eggs, separated, plain flour, sticks butter or oleo, slightly beaten eggs, box yellow cake mix, sharp cheddar cheese, cans sweetened condensed milk, can condensed milk, sweetened, crescent rolls 8
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