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Cheese Souffle In A Blender

21st.Century.Chef's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Hot milk 2 Cup (32 tbs) (Not Boiling)
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Cheese

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