Cheddar Cheese Souffle Recipe
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Category: |
Category: |
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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
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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 375º F oven. You are looking for a nice brown top , and a center that is not completely set. Serve at once. |
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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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