CHEESE SOUFFLE
What a wonderful dish! Its easier then it sounds. I was a very very young cook when I made this for my family. My son, with his own family just recently asked me to make this again for him. My kids loved this dish.. and it really is simple to make.. The most important thing is your timing. It MUST be eaten as soon as it comes from the oven or it absolutely will fall!Enjoy! Delicious with a salad and dessert. MEMO: you do NOT grease your baking dish, or it will have nothing to cling to so it can climb. The directions in the book specifically said DO NOT GREASE!
Provided by Lou6566
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter: blend in flour and seasonings.
- Add milk all at once, and cook over medium heat, stirring til mixture thickens and bubbles. Remove from heat. Add cheese; stir til cheese melts.
- Beat egg yolks til very thick and lemon colored.Slowly add cheese mixture, stirring constantly: cool slightly. Gradually pour over beaten egg whites, folding together thoroughly.
- Pour into UNGREASED 1 1/2 quart souffle dish or casserole. for a top hat(it puffs up in the oven) trace a circle through mixture 1 inch from edge, and 1-inch deep.
- To make a high souffle, measure wax paper, or parchment paper around your casserole, with one inch over lap. Fold it in thirds, lengthwise, and butter one side. Fasten the 'collar' around the top of your casserole so that it extends 2-inches above the top of our dish. After baking, remove the collar.
- Bake in slow oven, 300° for 1 hour and 15 minutes, or til a knife comes out clean. IMMEDIATELY break apart into servings with 2 forks, and serve.
Nutrition Facts : Calories 424.9, Fat 31.9, SaturatedFat 18.9, Cholesterol 264.4, Sodium 1016.6, Carbohydrate 14.4, Fiber 0.2, Sugar 0.3, Protein 20.2
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Wanda Richardson
[email protected]This was my first time making cheese souffle and it was a success! The souffle rose beautifully and had a delicious cheesy flavor.
Noel Greenwood
[email protected]I've made this cheese souffle recipe several times and it always turns out great. It's a family favorite!
26 JEFREE
[email protected]This cheese souffle was perfect! It was light and fluffy, with a cheesy, slightly tangy flavor.
pinewoodgamer7652
[email protected]The cheese souffle was a bit too cheesy for my taste.
Wattsapp writes
[email protected]This cheese souffle was so delicious! I'll definitely be making it again.
Tamang Dipak
[email protected]I'm not a big fan of cheese souffle, but this recipe was pretty good.
Unisha Bajgain
[email protected]This recipe is a keeper! The cheese souffle was a showstopper at my dinner party.
Junaid Shah
[email protected]The cheese souffle didn't rise as much as I expected, but it still tasted good.
Tania Tasnim
[email protected]This cheese souffle was a bit too dense for my taste. I think I might have overmixed the batter.
Jason Tojdowski
[email protected]I love cheese souffle, and this recipe did not disappoint. It was light and airy, with a rich cheesy flavor. I will definitely be making this again.
John kimwi
[email protected]This was my first time making cheese souffle, and I was pleasantly surprised at how easy it was. The souffle rose beautifully in the oven, and it had a delicious cheesy flavor.
Laila Suttonb
[email protected]I've made cheese souffle a few times before, but this recipe was by far the easiest to follow. The instructions were clear and concise, and the souffle turned out perfectly.
Mashroot Halak
[email protected]This cheese souffle recipe was a hit! It was light and fluffy, with a cheesy, slightly tangy flavor. I served it with a side salad and it was the perfect meal.