cheesesoufflé (made with a standmixer, in our house, the old-faithful Kitchen-Aid)
2 ounces Parmesan cheese, grated, for dusting soufflé dish & for soufflémixture
6 ounces Sharp Cheddar cheese, finely shredded
1½ cups milk
1/3 cup all-purpose flour
1 tablespoon dry mustard
6 eggs, separated
1/3 cup butter
¼ teaspoon cream of tartar
Butter a 2-1/2 quart soufflé dish. Dust with a small amount of the gratedParmesan cheese. Set dish aside. (Saverest of cheese for soufflé mixture.)
Preheat oven to 350°F.
Melt butter; stir in the flour and dry mustard. Cook and stir until smooth and bubbly.
Add the milk all at once. Cook and stir over medium-high heat until the mixturecomes to a boil and is smooth and thick. Remove the saucepan from the heat.
Stir in the reserved Cheddar and Parmesan cheeses; stir until melted.
Beat egg yolks until thick and lemon-colored. Stir a small amount of the hotcheese mixture into the yolks. Return the yolk mixture to the saucepan andblend.
Using a mixer, beat the egg whites and cream of tartar in a mixing bowl untilstiff but not dry, just until whites no longer slip when bowl is tilted. Gentlyfold the yolk mixture into the whites. Pour the egg mixture into the preparedbaking dish.
Holding a spoon upright, gently make a ring 1-inch deep and 1-inch from theside of the dish.
Bake the soufflé in preheated 350°F. oven 35-40 minutes or until puffy anddelicately browned; soufflé should only shake slightly when the oven rack isgently moved back and forth.
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Copyright © 1999-2003 S.H. Klock/ The Recipe Reader / at Home Cookin’.