Sunday, July 17, 2011

Cheese Souffle

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups milk
  • 2 cups shredded cheddar cheese
  • 6 eggs, separated

Place butter in the saucepan. Heat the butter until melted, about 1 minute. Blend in flour, ground red pepper and salt. Gradually stir in milk until slightly thickened. about 6 minutes. Add cheese and stir to blend. Preheat oven at 180 degrees C. Beat egg yolks. Stir a small amount of hot sauce gradually into egg yolks; return to sauce, blending well. Cool slightly. Beat egg whites until soft peaks form. With rubber spatula fold egg whites into cheese sauce, half at a time, just until blended. Pour into greased souffle dish. Bake 30 to 35 minutes, or until top is puffed and golden and centre is set.
Serve immediately.

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