Cheese-Buttermilk Souffle

By Hklbrries

Ingredients

• 1/4 cup grated Parmesan cheese (1 ounce)
• 2 tbsp butter
• 4 tbsp whole wheat flour
• 1 1/3 cups buttermilk
• 5 eggs, separated
• 1 cup grated Cheddar cheese (4 ounces)
• 1/4 tsp dry mustard
• Dash of pepper
• Pinch of cream of tartar

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 F. Lightly butter the bottom and sides of a 1 1/2-quart souffle dish; dust with Parmesan cheese.

In a medium-size saucepan, melt the butter; add the flour and stir until bubbly. Gradually pour in the buttermilk; continue cooking until the mixture is smooth and thick.

Beat the egg yolks well. Stir 1/4 cup of the sauce into the yolks; pour into the saucepan; add the Cheddar cheese. Cook, stirring constantly, until the cheese melts and the mixture is smooth. Stir in the mustard, onion, and pepper; cool.

Beat the egg whites with the cream of tartar until stiff; fold gently into the cheese mixture. Spoon into the souffle dish.

Bake for 25 to 30 minutes. A knife inserted in the center will come out clean when the souffle is done. Serve immediately.