Cheese Soufflé

Cheese Soufflé

Cheese Souffle from the "Be a better cook with PYREX WARE" Cookbook
Cheese Souffle from the "Be a better cook with PYREX WARE" Cookbook
Ingredient: 
  • 4 tablespoons butter
  • 4 tablespoons flour
  • l 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/2 lb. sharp Cheddar cheese
  • 6 eggs
75 minute(s)
6 servings

1. Preheat oven to 300° F.

2. Melt butter in a two quart "PYREX" Saucepan over direct heat. Blend in flour. Add milk very slowly, stirring constantly to make a smooth white sauce. Allow to cook about 5 minutes or until no starchy taste remains.

3. Remove from heat and add salt, mustard and cheese cut up into small pieces; stir until the cheese is all melted.

4. Separate the eggs. Stir the well beaten egg yolks into the sauce and allow to cool to room temperature.

5. Beat the egg whites which are at room temperature until stiff. Fold into sauce and pour mixture into a two quart "PYREX" baking dish. Bake about 1 1/4 hours or until puffy and brown.

Amount: 6 servings

Dish: 2 quart "PYREX" Loaf Pan, No. 214