Classic Cheese Souffle Recipe
This Classic Cheese Souffle recipe will entice any eater fussy or easy. The Classic Cheese Souffle is made with Cheese which can be easily found at any grocery store. Stop thinking! Try this Classic Cheese Souffle recipe immediately.
Ingredients
4 tablespoons butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 1/2 cups milk
1/2 pound sharp Cheddar cheese, shredded
6 eggs, separated
Directions
1. Prepare cheese sauce: In 2-quart saucepan over low heat, melt butter or margarine. Stir in flour, salt, and ground red pepper until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until mixture thickens slightly. Stir in cheese; cook, stirring, just until cheese melts. Remove saucepan from heat.
2. In small bowl, beat egg yolks slightly; stir in small amount of hot cheese sauce. Gradually pour egg-yolk mixture into cheese sauce in saucepan, stirring rapidly to prevent lumping. Cool slightly.
3. Preheat oven to 325°F. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula, gently fold cheese mixture, one-third at a time, into egg whites just until blended.
4. Pour mixture into ungreased 2-quart souffle dish. If desired, with back of spoon, make 1-inch-deep indentation all around in souffle mixture about 1 inch from edge of dish (the center will rise higher than the edge, making a top-hat effect when the souffle is done). Bake 55 to 60 minutes, until knife inserted under top hat comes out clean.
2. In small bowl, beat egg yolks slightly; stir in small amount of hot cheese sauce. Gradually pour egg-yolk mixture into cheese sauce in saucepan, stirring rapidly to prevent lumping. Cool slightly.
3. Preheat oven to 325°F. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula, gently fold cheese mixture, one-third at a time, into egg whites just until blended.
4. Pour mixture into ungreased 2-quart souffle dish. If desired, with back of spoon, make 1-inch-deep indentation all around in souffle mixture about 1 inch from edge of dish (the center will rise higher than the edge, making a top-hat effect when the souffle is done). Bake 55 to 60 minutes, until knife inserted under top hat comes out clean.
