Never Fail Cheese SouffleFrom blueeyes68ky 8 years ago
- 6 eggs, separated (room temperature---they're easier to beat) shopping list
- 1 tsp. salt shopping list
- 2 c. grated cheese (firm cheese, such as colby, longhorn, and cheddar are fine. Combine a bunch, and use up old cheese.) shopping list
- 6 Tbsps. butter shopping list
- 6 Tbsps. flour (this is the secret to this souffle not flopping, a lot of flour. If you're a naturalist, use 1/2 whole wheat, 1/2 soy flour) shopping list
- 2 c. milk shopping list
How to make it
- Grate cheese.
- Turn oven to 300 degrees.
- Lightly grease a straight-sided casserole dish or souffle dish.
- Melt butter in sauce pan (heavy aluminum pan preferable)
- Add flour and milk to butter, slowly thicken.
- Add egg yolks well beaten.
- Add cheese and salt.
- Mix and let thicken using low heat.
- Beat egg whites until stiff.
- Add to cheese, stirring well.
- Pour into dish.
- Bake at 300 degrees for about 1 hour, maybe a bit more or less.
- Top should be medium brown.
- Don't peek for the first 30 minutes.
- Serve immediately from oven, with roast or meat loaf and salad; or serve cold for breakfast or lunch.
- Serves 4 to 6.
- This recipe is suited for people 8 monuths old and up.
- divaliscious 0 minutes ago said:
- Nice twist to an old fave.... though separating eggs while they are still cold is easier - then let them come to room temperature. - You did a great job in letting people know souffles are much easier than they think! Brava!