Ingredients
- 3 tablespoons butter or margarine
- 1/4 cup all purpose flour
- 1-3/4 cups milk
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon ground red pepper
- 2 teaspoons prepared mustard
- 1/2 teaspoon Worcestershire sauce
- 6 ounces (1-1/2 cups) sharp Cheddar cheese
- 6 large eggs, separated
- Butter or margarine
Preparation
Step 1
Melt butter in saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and next 4 ingredients, cook over medium heat, stirring constantly. Gradually add milk and next 4 ingredients, cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, stirring until it melts. Remove from heat, and cool slightly (about 10 minutes).
Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks, add to remaining hot mixture, stirring constantly.
Carefully separate cold eggs. Stirring a small amount of hot mixture into beaten egg yolks warms them. This step prevents the egg yolks from lumping.
Beat egg whites until stiff but not dry, fold into cheese mixture. To fold in beaten egg whites, use a down-across-up and over motion with a rubber spatula to cut through the cheese mixture. Fold just until there aren't any remaining streaks. Don't stir, it forces out the air in the beaten whites.
Pour into a lightly buttered 2 quart souffle dish.
Place souffle dish into a 13 x 9 x 2" pan. Add hot water to pan to depth of 1 inch. Bake at 300 degrees for 1-1/2 hours. Serve souffle immediately