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Home Made Cheese Souffle Recipe
|All purpose flour||1 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Cayenne pepper||1 Dash|
|Dry mustard||1⁄8 Teaspoon|
|Sharp cheddar cheese||3⁄4 Cup (12 tbs), shredded|
|Parmesan cheese||2 Tablespoon, grated|
|Eggs||2 , separated|
Calories 584 Calories from Fat 366
% Daily Value*
Total Fat 45 g69%
Saturated Fat 24.5 g122.3%
Trans Fat 0 g
Cholesterol 336.8 mg
Sodium 897.8 mg37.4%
Total Carbohydrates 9 g2.9%
Dietary Fiber 0.25 g1%
Sugars 2.5 g
Protein 36 g71.9%
Vitamin A 30.9% Vitamin C 0.2%
Calcium 88.5% Iron 7.9%
*Based on a 2000 Calorie diet
Remove from heat and gradually stir in milk; add cayenne and mustard.
Cook, stirring, until thick.
Add Cheddar cheese and 1 tablespoon of the Parmesan; stir over heat until cheese melts.
Remove cheese mixture from heat and beat in egg yolks.
Beat egg whites until they hold distinct but moist peaks; carefully fold into cheese mixture.
Butter well a 3 to 4-cup souffle dish or 2 individual 1 1/4-cup souffle dishes; coat inside with remaining 1 tablespoon Parmesan cheese.
Pour in souffle mixture and with the tip of a knife, draw a circle on top surface about 1 inch inside rim.
Bake in a 350° oven until souffle feels firm when lightly tapped and crack looks fairly dry (about 18 to 20 minutes for a 1-quart dish, 12 to 15 minutes for individual dishes).