"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Cheddar Cheese Souffle Recipe

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This recipe for Cheddar Cheese Souffle, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gil and Jeanne Slater
Added: Saturday, February 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Tb butter
2 Tb flour
3/4 cup milk
salt and cayenne pepper
4 egg yolks
6 egg whites
4 oz grated cheddar
dry mustard

Directions:
Directions:
Over direct heat, melt 2 Tb butter in the top of a double
boiler. Remove the pot from the fire and stir in 2 Tb
flour. Pour in gradually 3/4 cup milk, blending carefully
and thoroughly. Season to taste with salt and cayenne
pepper and return to very low flame. Stir constantly until
the sauce barely begins to thicken and resembles a
medium cream sauce.

Remove the pot from the fire once again and continue
stirring for a minute or two while the sauce thickens
a little more. Then add alternately 4 egg yolks and
4 oz of grated sharp cheddar cheese. Season with
a pinch of dry mustard to enhance the cheese flavor.

When all of the cheese and yolks have been added,
place the pot over boiling water and stir constantly
until all the cheese has melted, taking great care not
to curdle or cook the egg yolks. Remove from the
top of the water and transfer to a large bowl.

Fold in 6 egg whites that have been beaten until
they are stiff but not dry. Pour the batter into a well
buttered 6 cup souffle dish and bake for 17 to 20
minutes in a 375 F oven. You are looking for a nice
brown top , and a center that is not completely set.
Serve at once.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe served us well in
the early years our life together. Then we got concerned
about eggs and stuff..... It's a great souffle. To be perfectly
honest you can make a pretty yummy version using low fat
cheese, skim milk and egg beaters for the yolks. If the real
version is a 10 I'd give the "low fat" version about a 6. The
cookbook has Souffle Recipes from the front to the middle
of the book and then Quiche recipes from the back to the
middle. I'll include the quiche recipe too.

 

 

 

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