Cheese Soufflé
A classic cheese soufflé recipe.
Ingredients
- 4 tablespoonfuls Butter
- 2 tablespoonfuls All-purpose flour
- 1/4 teaspoonful Baking soda (Originally saleratus (historical name for baking soda).)
- 1/4 teaspoonful Dry mustard
- 1/8 teaspoonful Cayenne pepper (Quantity estimated (not specified in original recipe))
- 1/2 cup Milk
- 1 cup Grated cheese
- 3 count Egg yolks
- 3 count Egg whites
- 1 tablespoon Butter (For greasing the dish. Quantity estimated (not specified in original recipe))
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Instructions
- 1In a saucepan, melt the butter over medium heat. Whisk in the flour, baking soda, dry mustard, and cayenne pepper. Cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth.
- 2Remove the sauce from the heat. Stir in the grated cheese and the beaten egg yolks until well combined.
- 3In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cheese mixture.
- 4Preheat oven to 350°F (175°C). Butter a pudding dish or individual ramekins. Pour the soufflé mixture into the prepared dish(es). Bake for 25 minutes for a large dish or 12 minutes for individual dishes, or until puffed and golden brown.
- 5Serve the soufflé immediately from the dish(es).
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