Cheese Soufflé
- {0} pers.6
- DifficultyBeginner
- Prep time
- Cooking time
Ingredients
- 1/4 cup butter plus 1 tablespoon for dish
- 1/4 cup all-purpose flour
- 1 teaspoon Dijon mustard
- Dash of cayenne pepper
- 1 cup milk
- 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
- 4 eggs, separated
- 1/4 teaspoon cream of tartar
Preparation
- Heat oven to 375°F. Butter 1 1/2-quart casserole or soufflé dish.
- Melt 1/4 cup butter in medium saucepan.
- Stir in flour, mustard and cayenne.
- Cook until bubbly.
- Stir in milk.
- Cook and stir until mixture boils.
- Cook and stir 1 minute.
- Stir in cheese until melted; set aside.
- In large bowl, beat egg whites and cream of tartar with whisk on speed #10 until stiff peaks form; set aside.
- In medium bowl, beat egg yolks with whisk on Speed #8 for 3 minutes or until thick and light lemon-color. Switch to beaters and beat on Speed #3, adding cheese sauce, until mixed. Fold mixture into egg whites.
- Pour into casserole. Bake 25 to 30 minutes or until deep golden brown and set.
- Serve immediately.
