¼ C. butter or margarine
¼ C. flour
½ t. salt
Dash cayenne
1 C. milk
1 C. shredded cheddar cheese
4 eggs, separated

  • Melt butter, blend in flour, salt and cayenne
  • Add milk all at once
  • Cook over medium heat, stirring, till mixture thickens and bubbles
  • Remove from heat
  • Add cheese and stir until cheese melts
  • Beat egg yolks till very thick and lemon-coloured
  • Slowly add cheese mixture, stirring constantly; cool slightly
  • Beat egg whites to stiff peaks
  • Gradually pour yolk mixture over; fold together well.
  • Pour into greased 2-quart soufflé dish or casserole
  • For a top hat that puffs in the oven, trace a circle through mixture 1 inch from edge and 1 inch deep
  • Bake at 300 º F for 1 ¼ hours or till knife inserted off-centre comes out clean
  • Serve immediately

1 comment:

  1. Not a good idea to jump up and down or run around in the kitchen while this is cooking...cooks (ie. Mom) tend to get a little mad when you cause their souffle to fall.


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