- 4
Ingredients
- 1/4 cup (50 ml) butter
- 2 tbsp (25 ml) grate Parmesan cheese
- 1/3 cup (75 ml) all-purpose flour
- 1/2 tsp (2 ml) salt
- 1/4 tsp (1 ml) cayenne pepper
- 1 1/2 cups (375 ml) milk
- 6 egg yolks
- 1 1/2 cups (375 ml) shredded old Cheddar cheese
- 2 tbsp (25 ml) chopped fresh chives
- 8 egg whites
- 1/4 tsp (1 ml) cream of tartar (optional)
Preparation
Step 1
Grease 8 x 3 3/4 inch (2.5 L) souffle dish with 1 tsp (5 ml) of the butter; sprinkle evenly with Parmesan cheese. Set aside.
In saucepan, melt remaining butter over medium heat. Stir in flour, salt and cayenne pepper; cook, stirring for 2 minutes. Whisk in milk in 3 additions; cook, whisking, until as thick as paste, about 4 minutes. Remove from heat; whisk in egg yolks, Cheddar cheese and chives. Transfer to large bowl; let cool for 10 minutes. In separate large bowl, beat egg whites with cream of tartar (if using) until stiff peaks form. Fold one-third into cheese mixture; fold in remaining whites. Scrape into prepared dish. Bake on baking sheet in centre of 375 F (190 C) oven until puffed and golden, about 55 minutes. Serve Immediately.