Classic Cheese Souffle
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄8 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sharp cheddar cheese||1⁄2 Pound, shredded|
|Eggs||6 , separated|
1. Prepare cheese sauce: In 2-quart saucepan over low heat, melt butter or margarine. Stir in flour, salt, and ground red pepper until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until mixture thickens slightly. Stir in cheese; cook, stirring, just until cheese melts. Remove saucepan from heat.
2. In small bowl, beat egg yolks slightly; stir in small amount of hot cheese sauce. Gradually pour egg-yolk mixture into cheese sauce in saucepan, stirring rapidly to prevent lumping. Cool slightly.
3. Preheat oven to 325°F. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula, gently fold cheese mixture, one-third at a time, into egg whites just until blended.
4. Pour mixture into ungreased 2-quart souffle dish. If desired, with back of spoon, make 1-inch-deep indentation all around in souffle mixture about 1 inch from edge of dish (the center will rise higher than the edge, making a top-hat effect when the souffle is done). Bake 55 to 60 minutes, until knife inserted under top hat comes out clean.
Serving size: Complete recipe
Calories 2058 Calories from Fat 1359
% Daily Value*
Total Fat 162 g249.1%
Saturated Fat 86.5 g432.5%
Trans Fat 0 g
Cholesterol 1671.8 mg557.3%
Sodium 2978.1 mg124.1%
Total Carbohydrates 44 g14.8%
Dietary Fiber 1.1 g4.2%
Sugars 20.3 g
Protein 108 g217%
Vitamin A 117.8% Vitamin C 0.67%
Calcium 216.3% Iron 39.7%
*Based on a 2000 Calorie diet