Saturday, March 12, 2011

Cheese Soufflé

This is the Classic Cheese Soufflé Recipe from Betty Crocker.

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • Dash of ground red pepper
  • 1 cup milk
  • 1 cup shredded Cheddar cheese (4 oz.) *
  • 3 large eggs, separated
  • 1/4 tsp. cream of tartar

    When cooking, I like to use sharp Cheddar cheese because it always brings our the flavor a lot better.


Heat oven to 350. Butter 1-quart soufflé dish or casserole. Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.

Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into souffle dish.

Bake 50-60 minutes or until knife inserted halfway between center and edge comes out clean. Divide souffle into sections on individual plates and serve immediately.

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