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Parmesan Cheese Souffle

Microwave.Lady's picture
  Parmesan cheese 1 Tablespoon, grated
  Butter 3 Tablespoon
  Flour 2 Tablespoon
  Dry mustard 1⁄4 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cayenne 1 Dash
  Milk 1 Cup (16 tbs)
  Egg whites 5 (At Room Temperature)
  Cream of tartar 1⁄4 Tablespoon
  Egg yolks 4

Butter a 1 1/2 quart souffle dish; sprinkle with Parmesan cheese.
Place butter, flour, mustard, salt, pepper and cayenne in a large mixing bowl.
Heat, uncovered, 1 minute; stir well.
Gradually stir in milk.
Heat, uncovered, 2 to 3 minutes until thickened, stirring every minute to keep mixture smooth.
Add 1 cup Cheddar; stir until melted.
Beat 5 egg whites with cream of tartar until stiff, but not dry.
Set aside.
Beat egg yolks until thick and lemon colored; add to cheese sauce.
Beat well.
Gently fold in about a quarter of the egg whites into the sauce, working quickly.
Fold in remaining egg whites.
Carefully pour into souffle dish.
Sprinkle with the remaining 2 tablespoons Cheddar cheese.
Place souffle dish in an 8-inch square dish to which has been added 2 inches water.
Cover with waxed paper.
Microwave on medium 10 to 11 minutes, turning dish one-half turn after 5 minutes.
Let stand in hot water until ready to serve.

Recipe Summary

Difficulty Level: 
Very Easy

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