Cheese Souffle
- Betty Crocker
- Jun 16, 2015
- 1 min read
1971 recipe card from The Betty Crocker Recipe Card Library
Cheese Souffle
•1/4 cup butter or margarine
• 1/4 cup Gold Medal flour
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• 1 dash cayenne red pepper
• 1 cup milk
• 1 cup shredded Cheddar cheese (about 4 ounces)
• 3 large eggs - separated
• 1/4 teaspoon cream of tartar
Heat oven to 350 degrees. Butter a 4-cup soufflé dish or a 1-quart casserole dish. Make a 4-inch band of triple thickness aluminum foil - 2 inches longer than the circumference of the dish; butter one side. Extend depth of dish by securing foil band, buttered side in, around top of dish.
Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
Beat egg whites and cream of tartar until stiff but not dry; set aside. Beat egg yolks until very thick and lemon colored; stir into cheese mixture. Gently fold mixture into remaining egg whites.
Carefully pour into soufflé dish. Bake 50 to 60 minutes or until knife inserted halfway between the edge and center comes out clean. Serve immediately.
Remove foil collar at serving time; your soufflé will stand straight and tall. Use two forks to section and a dessert spoon to serve it.
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