Cheese Soufflé
By cmcrobb
4 Servings
Calories: 330 per serving
Weight Watchers Points: 9 per serving
- 4
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- Dash cayenne red pepper
- 1 cup milk
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 3 eggs, separated
- 1/4 teaspoon cream of tartar
Preparation
Step 1
%{color: red}Preheat oven to 350⁰F%
Butter a 1.6L soufflé dish or casserole. (Add extra height to the dish by tying a buttered 4 inch band of triple thickness aluminum foil around the rim of the dish.)
* Melt butter in a saucepan over low heat.
* Blend in flour and seasonings.
* Cook over low heat, stirring until the mixture is smooth and bubbly.
* Remove from heat.
* Stir in milk.
* Heat to boiling, stirring constantly.
* Boil and stir 1 minute.
* Stir in cheese until melted.
* Remove from heat.
* Beat egg whites and cream of tartar until stiff but not dry; set aside.
* Beat egg yolks until very thick and lemon coloured; stir into cheese mixture.
* Stir about ¼ of the egg whites into cheese mixture.
* Gently fold mixture into remaining egg whites.
* Carefully pour into soufflé dish.
*%{color: firebrick}Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean.%*
Carefully remove foil band and divide soufflé into sections with 2 forks.
Serve immediately.