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Cheese Soufflé

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I couldn’t decide what to make for breakfast this weekend, so I searched through recipe books.  Sadly, our Fannie Farmer cookbook doesn’t have a breakfast section, but it does have an Eggs & Cheese chapter.  That’s where I found this recipe, with an ingredient list that sounded reasonable.  Not until halfway through did I realize just how many steps it takes, how many bowls it uses, and how long it takes to bake.  It was my spouse, when I finally admitted what was in the oven, who brought up how easy it is for a soufflé to fall.

Fortunately, everything turned out well, though if I do it again I’ll definitely have a kid on stirring duty.  I may also experiment with adding ham or something.  It ends up somewhere between German pancakes, omelets, and quiche.

  • 1¼ cup finely grated cheddar cheese
  • 4 Tbsp. butter
  • ¼ cup flour
  • 1 cup milk
  • ½ tsp. salt
  • Pinch of cayenne pepper
  • 5 eggs, divided
  1. Preheat oven to 375°F.
  2. Grease a 2-quart casserole or soufflé dish, and sprinkle two or three tablespoons of cheese on the bottom and sides.
  3. Melt the butter in a small saucepan, add the flour, and cook gently 2-3 minutes, stirring constantly.  Meanwhile, heat up the milk.
  4. Add the milk and continue to cook over low heat 2-3 minutes, stirring, until thick and smooth.
  5. Add the salt, cayenne pepper, and remaining cheese, stirring until the cheese is all melted and the sauce is very thick.
  6. Beat a few tablespoons of the cheese mixture into the egg yolks, then return them to the saucepan, stirring 1 minute over low heat.
  7. Pour the cheese mixture into a large bowl.
  8. Beat the egg whites until stiff but not dry.
  9. Stir about a fourth of the egg whites into the cheese sauce, and fold in the rest.
  10. Spoon into the dish, and bake on the middle oven rack for 35 minutes.

Serve quickly.  Makes four light servings.


Written by eswald

16 Jun 2012 at 8:45 pm

Posted in Food, Lifestyle

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