Peppery Cheese Souffle Recipe
Ingredients
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt pepper cayenne pepper
1/4 tsp. mustard
2/3 cup milk
2/3 cup shredded sharp cheese
2 egg yolks, well beaten
2 egg whites
1/4 tsp. cream of tartar
Directions
Heat oven to 350° (mod.) Melt butter over low heat in heavy saucepan.
Blend in flour and seasonings.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat; stir in milk.
Bring to boil, stirring constantly.
Boil 1 min.
Stir in cheese.
Remove from heat; stir in egg yolks.
Beat egg whites and cream of tartar until stiff.
Fold in the cheese mixture.
Pour into ungreased 1-qt. baking dish.
For a High Hat Souffle, make groove 1" from edge.
Set baking dish in pan of hot water (1" deep).
Bake 50 to 55 min., until puffed and golden brown.
Blend in flour and seasonings.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat; stir in milk.
Bring to boil, stirring constantly.
Boil 1 min.
Stir in cheese.
Remove from heat; stir in egg yolks.
Beat egg whites and cream of tartar until stiff.
Fold in the cheese mixture.
Pour into ungreased 1-qt. baking dish.
For a High Hat Souffle, make groove 1" from edge.
Set baking dish in pan of hot water (1" deep).
Bake 50 to 55 min., until puffed and golden brown.
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