Some suggestions for success: set your eggs and
cheese out at least ½ hour before making your soufflé so they come to room
temperature and make sure your beaters and bowls for beating egg whites are absolutely
clean with no grease (I use my electric mixer with a whisk attachment and beat
my egg yolks with a different hand whisk).
Follow the sequence of this recipe exactly. I usually stir a little of the egg white into
the sauce to lighten the sauce before folding them together.
Use a
straight-sided baking dish for maximum height.
I suggest
serving this with a green vegetable or a nice salad like yesterday's orange onion salad.
Cheese Soufflé
Cheese
1 cup sharp cheddar cheese -- shredded
1 cup sharp cheddar cheese -- shredded
Thick white sauce
1/4
cup flour, all-purpose
1/4
cup butter
1
cup whole milk
1/2
teaspoon dry mustard
1/8 teaspoon
paprika
Remaining ingredients
Remaining ingredients
4 large
eggs -- separated
1/4
Teaspoon Cream of Tartar
- Set out a 1 1/2 quart straight-sided casserole or individual casseroles. Do not grease.
- Prepare hot water and pan for water bath.
- Preheat oven to 350°. Shred cheese.
- Prepare white sauce; when it is thickened, cool slightly and add the cheese all at one time. Stir sauce rapidly until cheese is melted.
- Beat egg yolks until thick and lemon colored. Slowly spoon sauce into egg yolks, while stirring vigorously. Cool until lukewarm.
- Add cream of tartar to egg whites; beat egg whites until stiff.
- Gently spread sauce over beaten egg whites. Carefully fold together until just blended.
- Turn mixture into casserole. Insert the tip of a spoon 1" deep in casserole, 1/2- 1 " from edge; with spoon run a line around mixture to form a circle.
- Place in a pan of hot water (1" deep).
- Bake at 350° about 50-60 minutes, or until a silver knife comes out clean when inserted halfway between edge and center of casserole.
**Or divide
mixture among six 6-8 ounce ungreased individual casseroles. Bake 25-30 minutes until done.
4 servings
2012
Cost: $1.58 or 40¢ per serving
Per Serving
: 357 Calories; 28g Fat (70.7% calories from fat); 16g Protein; 10g
Carbohydrate; trace Dietary Fiber; 281mg Cholesterol; 393mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0
Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat.
This looks delicious!
ReplyDeleteI have never in my life tasted a souffle or made one but this is tempting!! I may have to give this a try. Funny isn't it. I cannot think of another thing I haven't eaten or tasted or made. Our family just didn't ever make souffles. This is beautiful as well as tempting.
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