Parmesan Cheddar Souffle

1. 1

   Heat oven to 375 degrees F.

2. 2

   Melt butter in small saucepan on low heat.

3. 3

   Stir in flour.

4. 4

   Cook 2 min.

5. 5

   until bubbly.

6. 6

   Gradually stir in milk with whisk until smooth.

7. 7

   Stirring constantly, bring to boil on medium heat; boil 1 min.

8. 8

   Remove from heat.

9. 9

   Beat the 4 egg yolks slightly in small bowl.

10. 10

    Stir small amount of hot mixture into yolks.

11. 11

    Stirring constantly, slowly pour egg mixture back into hot mixture.

12. 12

    Stirring constantly, cook on low heat 1 to 2 min.

13. 13

    or until thickened.

14. 14

    Add cheeses; stir until melted.

15. 15

    Set aside.

16. 16

    Beat the 6 egg whites and cream of tartar in large metal or glass bowl with mixer on medium speed until stiff but not dry.

17. 17

    Fold about 1 cup egg whites into the sauce with rubber spatula to lighten sauce.

18. 18

    Gently fold the sauce back into the remaining egg whites.

19. 19

    Carefully pour the souffle mixture into ungreased 2-qt.

20. 20

    souffle dish or baking dish.

21. 21

    Bake 20 min.

22. 22

    or until puffed and set.

* Per serving · 4 servings · Values may vary.

No additional tips available.