Cheese Souffle Recipe
There is no big mystery to creating the perfect cheese souffle.
With a few simple steps you can take everyday ingredients and create an airy, light concoction that will be a real hit with family and friends.
To make a cheese sauce:
Add the milk slowly, whisking it in. Cook over medium low heat until it thickens. Add cayenne, Worcestershire, salt and cheese. Cook over low heat until cheese melts. Remove from heat and cool slightly.
Beat egg yolks well. Add to cheese mixture and blend thoroughly (make sure sauce has cooled a bit or eggs will cook).
Beat egg whites until stiff but not dry. Fold egg whites gently into cheese mixture. Pour into 2-quart soufflé dish or casserole with straight sides, running the tip of a spoon around the mixture one inch from the edge of the dish. This forms a box top lid on the soufflé.
Bake for 1 hour and 5 minutes.
There are a few very simple keys to a good soufflé:
Makes 4 servings.
Nutritional Analysis Per Serving
Calories 434; Calories from Fat 326; Total Fat 36.2g; Saturated Fat 19.3g; Cholesterol 299mg; Sodium 840mg; Total Carbohydrates 9.8g; Sugars 3.7g; Protein 22.9g; Vitamin A 32%; Vitamin C 0%; Calcium 39%; Iron 7%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
This cheese soufflé recipe is a classic.
It has just a hint of Worcestershire sauce to pick up the favor from just rich to rich and delightful.
Don't worry about a soufflé that doesn't rise.
Just follow the simple step by step instructions and the tips below the recipe and you will have a light and airy soufflé in no time.
Cheese souffle is just one of our great egg, brunch and breakfast recipes. Find the rest here.
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