Creamy Cheese Souffle

1. 1

   Preheat oven to 350F.

2. 2

   Mix tapioca, Worcestershire sauce, mustard, salt, pepper and milk in medium saucepan.

3. 3

   Let stand 5 min.

4. 4

   Cook on medium heat until mixture comes to full boil, stirring constantly.

5. 5

   Remove from heat.

6. 6

   Add cheese; stir until melted.

7. 7

   Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside.

8. 8

   Beat egg yolks in large bowl with electric mixer on high speed until thick and lemon colored.

9. 9

   Add tapioca mixture; mix well.

10. 10

    Gently stir in egg whites.

11. 11

    Pour into 6-cup souffle dish or 1-1/2-qt.

12. 12

    casserole dish.

13. 13

    Place dish in large baking pan.

14. 14

    Fill pan with hot water to depth of 1 inch.

15. 15

    Bake 50 to 55 min.

16. 16

    or until center is set.

17. 17

    Serve immediately.

No additional tips available.