Cheese Souffle in A Blender
|Butter||2 Tablespoon (1/4 Stick)|
|Parmesan cheese||2 Tablespoon|
|Diced cheese||1 1⁄2 Cup (24 tbs) (Half Swiss And Half Cheddar)|
|Eggs||5 , separated|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Hot milk||2 Cup (32 tbs) (Not Boiling)|
Make waxed paper collar around 1 1/2-quart souffle dish and secure with tape.
Butter dish and paper and sprinkle with Parmesan.
Preheat oven to 375°F.
Place cheeses, egg yolks, flour, mustard and salt in blender.
Blend on high speed 15 seconds.
Add to milk in 2-quart 'saucepan and cook slowly stirring constantly, until mixture reaches custard consistency.
Beat egg whites until they form stiff peaks.
Fold whites gently into custard mixture.
Pour into prepared souffle dish and bake until lightly browned, about 35 minutes.