Cheese Souffle

2
Servings
30m
Prep Time
1h
Cook Time
1h 30m
Ready In


"While this takes a bit of time to prepare, it's easier than you think, and definitely worth it. The small amount of cayenne makes a hugh difference in the overall taste. Add a nice bottle of wine and a light salad, and enjoy a great evening. "

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (320.4 g)
  • Calories 993.1
  • Total Fat - 79.8 g
  • Saturated Fat - 38 g
  • Cholesterol - 258 mg
  • Sodium - 1196.9 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 2.8 g
  • Sugars - 0.6 g
  • Protein - 40.6 g
  • Calcium - 951.8 mg
  • Iron - 4.5 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.2 mg

Step 1

In small pot on low heat melt butter, stir in the flour, salt, and cayenne until well blended and smooth. Increase heat to medium, add milk and keep stirring until mixture thickens and bubbles. Remove from heat and add cheese and stir until it's melted and well mixed in.

Step 2

Beat egg yolks until very thick and lemon coloured. If in doubt beat a couple minutes longer. Slowly add cheese mixture, stirring constantly until well blended.

Step 3

Beat egg whites to stiff peaks. Gradually pour cheese mixture over while gently folding it in until it's just barely blended in.

Step 4

Pour into UNGREASED 2 quart souffle dish or round casserole. Bake at 300* for 1 1/4 hours. A knife inserted off- centre should come out clean. Enjoy!

Tips & Variations


No special items needed.

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