Cheese Souffle Recipe
Ingredients
| Unrefined corn germ oil | 3 Tablespoon | |
| Whole wheat flour | 3 Tablespoon | |
| Cayenne | 1 Dash | |
| Milk | 1 Cup (16 tbs) | |
| Sea salt | 1 Teaspoon | |
| Prepared mustard | 1 Teaspoon | |
| Sharp cheddar cheese | 1⁄2 Pound, diced | |
| Eggs | 6 , separated |
Nutrition Facts
Serving size: Complete recipe
Calories 2033 Calories from Fat 1402
% Daily Value*
Total Fat 158 g243.7%
Saturated Fat 65.1 g325.6%
Trans Fat 0.2 g
Cholesterol 1529.6 mg509.9%
Sodium 3514.2 mg146.4%
Total Carbohydrates 50 g16.7%
Dietary Fiber 5.7 g23%
Sugars 15.6 g
Protein 108 g215.8%
Vitamin A 82% Vitamin C 0.52%
Calcium 206.8% Iron 49.7%
*Based on a 2000 Calorie diet
Directions
Stir in the flour.
Cook 1 minute.
Add a little cayenne pepper, salt, and mustard to taste.
Slowly add the milk, stirring constantly.
Cook until smooth and thick.
Add the cheese.
Stir until it is melted.
Remove from the heat.
Beat the egg yolks.
Stir them into the cheese sauce.
Beat until well blended.
Cool until lukewarm or cooler.
Beat the egg whites until stiff.
Mix a large spoonful into the sauce.
Now fold the sauce into the remaining whites.
Pour gently into a buttered 1 1/2 quart souffle dish.
Bake 20 to 25 minutes at 350°.
Chef
