Home Made Cheese Souffle
|All purpose flour||1 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Cayenne pepper||1 Dash|
|Dry mustard||1⁄8 Teaspoon|
|Sharp cheddar cheese||3⁄4 Cup (12 tbs), shredded|
|Parmesan cheese||2 Tablespoon, grated|
|Eggs||2 , separated|
In a pan over medium heat, melt butter, stir in flour, and cook, stirring, until bubbly.
Remove from heat and gradually stir in milk; add cayenne and mustard.
Cook, stirring, until thick.
Add Cheddar cheese and 1 tablespoon of the Parmesan; stir over heat until cheese melts.
Remove cheese mixture from heat and beat in egg yolks.
Beat egg whites until they hold distinct but moist peaks; carefully fold into cheese mixture.
Butter well a 3 to 4-cup souffle dish or 2 individual 1 1/4-cup souffle dishes; coat inside with remaining 1 tablespoon Parmesan cheese.
Pour in souffle mixture and with the tip of a knife, draw a circle on top surface about 1 inch inside rim.
Bake in a 350° oven until souffle feels firm when lightly tapped and crack looks fairly dry (about 18 to 20 minutes for a 1-quart dish, 12 to 15 minutes for individual dishes).