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Souffle De Fromage Recipe
|Butter||2 Ounce (About 50 Gram)|
|Cheese||5 Ounce, grated (About 150 Gram)|
|Flour||1 Ounce (About 25 Gram)|
|Milk||10 Fluid Ounce, scalded (About 300 Milliliter)|
|Cream of tartar||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1587 Calories from Fat 1089
% Daily Value*
Total Fat 123 g189.6%
Saturated Fat 71.8 g358.8%
Trans Fat 0 g
Cholesterol 1225.8 mg
Sodium 1727.7 mg72%
Total Carbohydrates 45 g14.9%
Dietary Fiber 1.3 g5.1%
Sugars 18.2 g
Protein 79 g158.6%
Vitamin A 97.6% Vitamin C 1.5%
Calcium 148.5% Iron 27.3%
*Based on a 2000 Calorie diet
Using a little of the butter, grease a medium souffle dish.
Sprinkle about 4 tablespoons of the grated cheese around the inside and press on to the bottom and sides.
Melt the remaining butter in a saucepan.
Remove the pan from the heat and stir in the flour to form a smooth paste.
Gradually stir in the scalded milk and return to the heat.
Bring to the boil and cook the sauce, stirring constantly, for 2 to 3 minutes, or until it is thick and smooth.
Remove from the heat again and beat in the seasoning and paprika, then the egg yolks a little at a time.
Set aside to cool slightly.
Beat the egg whites until they are foamy.
Add salt to taste and the cream of tartar and continue to beat until they form stiff peaks.
Stir the remaining cheese into the egg yolk mixture and when it is thoroughly blended, quickly fold in the egg whites.
Transfer the mixture to the prepared souffle dish.
Carefully mark a deep circle in the centre of the souffle and place the dish in the oven.
Bake for 40 to 45 minutes, or until it is lightly browned on top and the souffle is well risen.
Remove from the oven and serve at once.