Herbed Cheese Souffle
|All purpose flour||6 Tablespoon|
|Fines herbes/Thyme||3⁄4 Teaspoon|
|Canned evaporated milk||13 Ounce, undiluted (1 Can)|
|Eggs||6 , separated|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
Melt butter in large saucepan.
Stir in flour, fines herbs, and salt until smooth.
Blend in milk.
Cook, stirring constantly, until sauce is very thick and comes to a boil.
Remove from heat.
Stir in egg yolks, 1 at a time, beating quickly after each addition.
Stir in cheese until melted and smooth.
Beat egg whites until stiff peaks form.
Stir a large spoonful of whites into cheese mixture.
Gently fold remaining whites into cheese mixture; do not overfold.
Pour into 2 1/2-quart souffle dish.
Preheat oven to 350°F.
Bake 50 to 60 minutes until browned and well raised.