Cheese Souffle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 C. Cheddar cheese, grated
2 T. Cheddar cheese, grated (for baking dish)
4 T. butter
1/4 C. flour
1 C. hot milk
1/2 tsp. salt
Pinch of cayenne pepper
4 egg yolks, slightly beaten
5 egg whites
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Directions: |
Directions:Preheat oven to 375ºF. Butter a 1 1/2-quart straight-sided souffle dish and sprinkle 2 T. grated cheese over the bottom and around the sides.
Melt the butter in a saucepan, add the flour, and cook gently 2-3 minutes, stirring constantly.
Add the milk and continue to cook over low heat 2-3 minutes more, stirring, until thick and smooth.
Add the salt, cayenne pepper, and 1 C. grated cheese, blending in the cheese thoroughly; the sauce should be very thick.
Beat 3 T. of the hot cheese mixture into the egg yolks and then return to the saucepan, stirring 1 minute over low heat.
Remove and pour into a large bowl.
Beat the egg whites until they are stiff but not dry.
Stir a fourth of the whites into the cheese sauce, then fold in the remaining whites.
Spoon into the souffle dish.
Bake on the middle rack of the oven for 35 minutes. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: This recipe is from the Fannie Farmer Cookbook, with these notes:
This is a light, fragile souffle that must be brought to the table as soon as it is ready. Souffles can be made of many kinds of leftovers - ground meat or poultry that has a good flavor, a bit of fish, finely chopped vegetables that have intense color and taste. Follow the proportions for the Spinach Souffle variation.
VARIATIONS:
Herb Souffle - omit cheese and add 1 1/2 T. minced onion, 1 tsp. basil, crumbled, 1 tsp. tarragon, crumbled, and 1 T. minced parsley to the cream sauce base.
Spinach Souffle - Instead of the 1 C. Cheddar cheese, use 3/4 C. well-drained, finely chopped cooked spinach and 1/3 C. grated Swiss cheese.
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