CLASSIC CHEESE SOUFFLè
Enjoy a tasty cheese and egg classic with all the Betty Crocker tips to make your baking a success!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h18m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band, buttered side in, around top edge of dish.
- Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
- Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in small bowl on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
- Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.
Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 225 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 620 mg
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Tanam Bin Tamim
[email protected]I've made this cheese soufflé a few times now, and it's always a hit. It's the perfect dish for a special occasion or a romantic dinner.
giorgi jabidze
[email protected]This cheese soufflé was a bit bland. I think I would have preferred it with a bit more seasoning.
damilare oguntayo
[email protected]I'm not sure what I did wrong, but my cheese soufflé turned out rubbery. I think I might have overcooked it.
Daniya Khan
[email protected]This cheese soufflé is a great recipe for beginners. It's simple to follow and the results are impressive. I highly recommend it.
RG GAMING
[email protected]Overall, I thought this cheese soufflé was a solid recipe. It was easy to make and turned out pretty well. I would definitely make it again.
Lacie Keesee
[email protected]This cheese soufflé was a bit too cheesy for my taste. I think I would have preferred it with a bit less cheese and more herbs.
Jaidyr Miya
[email protected]I'm not a huge fan of cheese soufflés, but this one was surprisingly good. It was light and fluffy, with a subtle cheesy flavor.
Donna Crisman
[email protected]This cheese soufflé is a staple in my repertoire. It's always a hit, and it's so easy to make. I highly recommend it to anyone who loves cheese and soufflés.
Porag Renu
[email protected]I've made this cheese soufflé several times, and it's always a crowd-pleaser. It's the perfect dish for a special occasion or a romantic dinner.
Asaduzzaman Sujan
[email protected]This recipe is a waste of time. My cheese soufflé never rose, and it tasted like scrambled eggs with cheese.
Mekail Shah Katozai
[email protected]I'm not sure if I did something wrong, but my cheese soufflé turned out flat and dense. It wasn't inedible, but it wasn't as light and fluffy as I hoped.
Rosa Rosa
[email protected]I followed the recipe exactly, but my cheese soufflé didn't rise as much as I expected. It still tasted delicious, but I'm not sure what went wrong.
Momri Joel
[email protected]I was a bit intimidated to try making a cheese soufflé, but this recipe made it easy. It turned out beautifully, and I'll definitely be making it again.
Phathiswa Mtyana
[email protected]This recipe is a keeper! The cheese soufflé was a hit with my family, and they've already requested that I make it again soon.
Kassidy Harper
[email protected]I've tried many cheese soufflé recipes before, but this one is definitely the best. It's consistently perfect, and I always get compliments when I serve it.
Avery Abigail
[email protected]This cheese soufflé was a showstopper at my dinner party. Everyone raved about its delicate texture and浓郁的奶酪味。
marcus haywood
[email protected]My first attempt at making a cheese soufflé, and it turned out great thanks to this recipe. The instructions were easy to follow, and the results were impressive.
Urme Akter
[email protected]I'm not usually a fan of soufflés, but this one changed my mind. It was incredibly light and airy, with a perfect balance of cheese and eggs.
Sourov Srs
[email protected]This cheese soufflé recipe is an absolute winner! It came out perfectly golden and fluffy, with a rich and cheesy flavor.