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Cheese Souffle

WholeFood.Chef's picture
  Unrefined corn germ oil/Butter 3 Tablespoon (plus more for greasing dish)
  Whole wheat flour 3 Tablespoon
  Cayenne 1 Dash
  Milk 1 Cup (16 tbs)
  Sea salt 1 Teaspoon
  Prepared mustard 1 Teaspoon
  Sharp cheddar cheese 1⁄2 Pound, diced
  Eggs 6 , separated

Melt the butter over low heat.
Stir in the flour.
Cook 1 minute.
Add a little cayenne pepper, salt, and mustard to taste.
Slowly add the milk, stirring constantly.
Cook until smooth and thick.
Add the cheese.
Stir until it is melted.
Remove from the heat.
Beat the egg yolks.
Stir them into the cheese sauce.
Beat until well blended.
Cool until lukewarm or cooler.
Beat the egg whites until stiff.
Mix a large spoonful into the sauce.
Now fold the sauce into the remaining whites.
Pour gently into a buttered 1 1/2 quart souffle dish.
Bake 20 to 25 minutes at 350°.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1601 Calories from Fat 904

% Daily Value*

Total Fat 110 g169.6%

Saturated Fat 53.7 g268.4%

Trans Fat 0 g

Cholesterol 1531.5 mg510.5%

Sodium 3545.6 mg147.7%

Total Carbohydrates 47 g15.8%

Dietary Fiber 5.7 g23%

Sugars 14.5 g

Protein 107 g214.9%

Vitamin A 84.6% Vitamin C 0.52%

Calcium 203.3% Iron 41.1%

*Based on a 2000 Calorie diet

Cheese Souffle Recipe