Double-Batch Cheese Souffle
|All purpose flour||2 Tablespoon|
|Dry mustard||1⁄8 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Sharp cheddar cheese||3 Ounce, shredded (3/4 cup)|
|Eggs||3 , separated|
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.