Cheese Souffle from Egg Farmers of Ontario |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Belwood egg farmers Bryan and Cathy Hostrawser and their family love the taste of this cheese souffleé. Ingredients:
3 tablespoons butter or margarine |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
dash pepper |
1 cup milk |
1 cup grated cheddar cheese |
3 egg yolks, whisked |
3 egg whites, beaten until stiff |
Directions:
1. Melt butter in a 4-cup measuring cup or a medium bowl in the microwave. Stir in flour, salt and pepper.
2. Whisk in milk, then cheese, until combined. Cook in microwave for 2 minutes on High; stir. Cook for another 1-1/2 to 2 minutes until mixture becomes a smooth, thickened sauce.
3. Whisk egg yolks until blended. Add a little of the sauce to the yolks; stir thoroughly. Stir yolk mixture back into the sauce.
4. Beat egg whites until stiff. Fold egg yolk/sauce mixture gently into beaten egg whites just until combined. (Mixture does not have to be completely blended.)
5. Spoon or pour into four lightly greased 1-cup straight-sided ramekins or souffle dishes.
6. Bake in a preheated 325 degrees F (160 degrees C) oven until puffed and golden brown, about 20 minutes.
7. Serve immediately.
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