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Double Boiler Cheese Souffle

Chef.at.Home's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  All purpose flour 2 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Eggs 4 , separated
  Green pea sauce 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
Directions

1. Melt the butter or margarine in a medium-size saucepan. Stir in flour, mustard, salt and pepper; cook, stirring constantly, until bubbly. Stir in milk; cook and stir until sauce thickens and bubbles 1 minute; remove from heat.
2. Stir in cheese until melted; let cool while beating eggs.
3. Beat egg whites just until soft peaks form in medium-size bowl.
4. Beat the egg yolks until creamy-thick in a large bowl; stir in cooled sauce slowly. Fold in egg whites until no streaks of white remain.
5. Pour into the top of an ungreased, 8-cup double boiler with tight-fitting cover; cover.
6. Cook over gently boiling water for 60 minutes, or till knife inserted in center comes out clean. (Don't peek during cooking; souffle will puff high and light.) Serve at once with Green-Pea Sauce.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Cheese
Cook Time: 
65 Minutes

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