Double Boiler Cheese Souffle Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Dry mustard | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Skim milk | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Green-Pea Sauce | ||
Directions
1. Melt the butter or margarine in a medium-size saucepan. Stir in flour, mustard, salt and pepper; cook, stirring constantly, until bubbly. Stir in milk; cook and stir until sauce thickens and bubbles 1 minute; remove from heat.
2. Stir in cheese until melted; let cool while beating eggs.
3. Beat egg whites just until soft peaks form in medium-size bowl.
4. Beat the egg yolks until creamy-thick in a large bowl; stir in cooled sauce slowly. Fold in egg whites until no streaks of white remain.
5. Pour into the top of an ungreased, 8-cup double boiler with tight-fitting cover; cover.
6. Cook over gently boiling water for 60 minutes, or till knife inserted in center comes out clean. (Don't peek during cooking; souffle will puff high and light.) Serve at once with Green-Pea Sauce.
2. Stir in cheese until melted; let cool while beating eggs.
3. Beat egg whites just until soft peaks form in medium-size bowl.
4. Beat the egg yolks until creamy-thick in a large bowl; stir in cooled sauce slowly. Fold in egg whites until no streaks of white remain.
5. Pour into the top of an ungreased, 8-cup double boiler with tight-fitting cover; cover.
6. Cook over gently boiling water for 60 minutes, or till knife inserted in center comes out clean. (Don't peek during cooking; souffle will puff high and light.) Serve at once with Green-Pea Sauce.
Chef
