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Herbed Cheese Souffle Recipe
|All purpose flour||6 Tablespoon|
|Fines herbes/Thyme||3⁄4 Teaspoon|
|Canned evaporated milk||13 Ounce, undiluted (1 Can)|
|Eggs||6 , separated|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 2562 Calories from Fat 1646
% Daily Value*
Total Fat 186 g286.2%
Saturated Fat 108.9 g544.5%
Trans Fat 0 g
Cholesterol 1750.9 mg
Sodium 3366.7 mg140.3%
Total Carbohydrates 108 g36%
Dietary Fiber 2.5 g9.9%
Sugars 39.6 g
Protein 109 g218.6%
Vitamin A 141% Vitamin C 12.2%
Calcium 236.9% Iron 57.9%
*Based on a 2000 Calorie diet
Stir in flour, fines herbs, and salt until smooth.
Blend in milk.
Cook, stirring constantly, until sauce is very thick and comes to a boil.
Remove from heat.
Stir in egg yolks, 1 at a time, beating quickly after each addition.
Stir in cheese until melted and smooth.
Beat egg whites until stiff peaks form.
Stir a large spoonful of whites into cheese mixture.
Gently fold remaining whites into cheese mixture; do not overfold.
Pour into 2 1/2-quart souffle dish.
Preheat oven to 350°F.
Bake 50 to 60 minutes until browned and well raised.