Peppery Cheese Souffle Recipe
This Cheese Souffle makes a dreamy menu fare ! Try this cheesy bake with seasonings and pepper. Tell me if you like this Cheese Souffle.
Ingredients
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
3/4 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon liquid pepper sauce
1 can (13 fluid ounces) evaporated milk
2 cups (8 ounces) shredded sharp Cheddar cheese
6 eggs, separated
1 teaspoon cream of tartar
Directions
1. Mix flour, dry mustard, salt and paprika in a 1-quart glass measuring pitcher. Add pepper sauce and then evaporated milk gradually, stirring until smooth. Cook uncovered in microwave oven 3 minutes at High,
or until sauce thickens; stir after 2 minutes, then every 30 seconds.
2. Add cheese to sauce and stir until melted. Set aside.
3. Beat egg whites and cream of tartar in a large bowl until stiff, not dry, peaks form.
4. Beat egg yolks in a medium bowl until thick and lemon colored. Add cheese sauce gradually to egg yolks until thoroughly blended. Fold sauce carefully into beaten egg whites. Turn mixture into an ungreased 2-quart glass souffle dish.
5. Cook uncovered in microwave oven 15 minutes at Medium, or until set at edges; rotate dish one-quarter turn twice. Cook uncovered 10 to 15 minutes at Medium-Low, or until top is no longer moist; rotate dish one-quarter turn every 5 minutes.
or until sauce thickens; stir after 2 minutes, then every 30 seconds.
2. Add cheese to sauce and stir until melted. Set aside.
3. Beat egg whites and cream of tartar in a large bowl until stiff, not dry, peaks form.
4. Beat egg yolks in a medium bowl until thick and lemon colored. Add cheese sauce gradually to egg yolks until thoroughly blended. Fold sauce carefully into beaten egg whites. Turn mixture into an ungreased 2-quart glass souffle dish.
5. Cook uncovered in microwave oven 15 minutes at Medium, or until set at edges; rotate dish one-quarter turn twice. Cook uncovered 10 to 15 minutes at Medium-Low, or until top is no longer moist; rotate dish one-quarter turn every 5 minutes.
