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.
Serving size: Complete recipe
Calories 2529 Calories from Fat 1689
% Daily Value*
Total Fat 191 g294.5%
Saturated Fat 112.5 g562.4%
Trans Fat 0 g
Cholesterol 1565.5 mg521.8%
Sodium 4220.2 mg175.8%
Total Carbohydrates 55 g18.4%
Dietary Fiber 0.88 g3.5%
Sugars 27.9 g
Protein 150 g300%
Vitamin A 123.1% Vitamin C 0.03%
Calcium 360.7% Iron 49.6%
*Based on a 2000 Calorie diet