Cheddar Cheese Soufflé

Cheddar Cheese Soufflé Recipe
Photo: William Dickey; Styling: Buffy Hargett
This French-inspired Cheddar Cheese Soufflé will bake up light and fluffy and can be served for brunch or as a savory side dish.

Yield:

4 to 6 servings

Recipe from


Ingredients

1 cup milk
1 cup (4 ounces) shredded Cheddar cheese
2 teaspoons butter or margarine
3 large eggs, separated
1/2 cup soft breadcrumbs
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Preparation

Cook first 3 ingredients in a large saucepan over medium-high heat, stirring constantly, until cheese melts. Remove from heat.

Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mixture. Stir in breadcrumbs, salt, and pepper.

Beat egg whites until stiff peaks form; fold into yolk mixture. Spoon into a 1-quart souffle dish.

Bake at 325° for 50 minutes or until puffed and golden.

Note:

January 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note