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Parmesan Cheese Souffle Recipe
|Parmesan cheese||1 Tablespoon, grated|
|Dry mustard||1⁄4 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Egg whites||5 (At Room Temperature)|
|Cream of tartar||1⁄4 Tablespoon|
Serving size: Complete recipe
Calories 901 Calories from Fat 570
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 35.6 g177.9%
Trans Fat 0 g
Cholesterol 869.9 mg
Sodium 1582.2 mg65.9%
Total Carbohydrates 41 g13.7%
Dietary Fiber 0.97 g3.9%
Sugars 13.5 g
Protein 42 g83.4%
Vitamin A 48.2% Vitamin C 0.44%
Calcium 53.9% Iron 20%
*Based on a 2000 Calorie diet
Place butter, flour, mustard, salt, pepper and cayenne in a large mixing bowl.
Heat, uncovered, 1 minute; stir well.
Gradually stir in milk.
Heat, uncovered, 2 to 3 minutes until thickened, stirring every minute to keep mixture smooth.
Add 1 cup Cheddar; stir until melted.
Beat 5 egg whites with cream of tartar until stiff, but not dry.
Beat egg yolks until thick and lemon colored; add to cheese sauce.
Gently fold in about a quarter of the egg whites into the sauce, working quickly.
Fold in remaining egg whites.
Carefully pour into souffle dish.
Sprinkle with the remaining 2 tablespoons Cheddar cheese.
Place souffle dish in an 8-inch square dish to which has been added 2 inches water.
Cover with waxed paper.
Microwave on medium 10 to 11 minutes, turning dish one-half turn after 5 minutes.
Let stand in hot water until ready to serve.