Cheese Souffle

1. 1

   Melt butter.

2. 2

   Blend in flour and sesaoning.

3. 3

   Add milk all at once.

4. 4

   Cook over medium heat, stirring until thick and bubbly. Remove from heat.

5. 5

   Add cheese, stir until cheese melts.

6. 6

   Beat egg yolks until thick and lemon-colored.

7. 7

   Slowly add cheese mixture, stirring constantly.

8. 8

   Cool slightly.

9. 9

   Gradually pour over beaten egg whites, folding in thoroughly.

10. 10

    Pour into ungreased 2-quart souffle dish.

11. 11

    Attach a collar to the souffle dish for a high souffle; measure enough foil (or waxed paper) to go around casserole, plus a 2 to 3 inch overlap.

12. 12

    Fold in thirds lengthwise. Lightly butter one side, letting collar extend 2 inches above the top of casserole.

13. 13

    Fasten with pins around dish (buttered side in).

14. 14

    Bake in slow oven (300u00b0) about 1 1/2 hours or until knife inserted halfway between center and edge comes out clean.

15. 15

    Gently peel off and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.