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Double-Batch Cheese Souffle

The.french.connection's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Sharp cheddar cheese 3 Ounce, shredded (3/4 cup)
  Eggs 3 , separated
Directions

Preheat oven to 350°F.
Lightly grease 2 Reynolds Redi-Pan tart pans.
Melt butter over low heat.
Blend in flour, salt, pepper, and mustard; cook 1 minute.
Gradually add milk; cook over medium heat, stirring constantly, until thickened.
Add cheese, stirring until melted.
Remove from heat; cool slightly.
Beat egg yolks until thick and lemon colored.
Add a small amount of cheese mixture to yolks, mixing well; stir into cheese mixture.
Beat egg whites until stiff but not dry; fold into cheese mixture.
Pour into prepared pans.
Place 1 souffle on baking sheet.
Bake 40 minutes, or until knife inserted in center comes out clean.
Cover second souffle with Heavy Duty Reynolds Wrap aluminum foil; seal foil tightly to edge of pan by crimping.
When ready to cook, remove foil.
Follow directions above.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Everyday

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