Cheese Souffle – a delicious recipe with milk, Tapioca, salt, Cheddar Cheese, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Mix milk, tapioca and salt in medium saucepan; let stand 5 min.
3
Bring to boil on medium heat, stirring constantly.
4
Remove from heat.
5
Add cheese; stir until melted.
6
Cool slightly.
7
Beat egg whites in large bowl with electric mixer on high speed until stiff but not dry; set aside.
8
Beat egg yolks in medium bowl with wire whisk until thick and lemon colored.
9
Add tapioca mixture; mix well.
10
Gently stir in egg whites.
11
Pour into 1-1/2-qt.
12
baking dish.
13
Place dish in large baking pan.
14
Add enough hot water to baking pan to come 1 inch up side of baking dish.
15
Bake 50 min.
16
or until center is set.
17
Serve immediately.
220
kcal
Calories
16
g
Fat
3
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3/4 cup milk, 3 Tbsp. MINUTE Tapioca, 1/4 tsp. salt, 3/4 cup KRAFT Shredded Mild Cheddar Cheese, and more.
Yes, Cheese Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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