Ingredients
Directions
Boil milk. In a separate saucepan melt margarine and add flour to make a roux. Slowly add hot milk whisking constantly. In a small bowl whisk egg yolks and add a little warm milk to temper egg yolks. Stir egg yolk mixture back into the pot with the warm milk. Add cheese and stir to combine. Remove from heat and cool. Beat egg whites until stiff peaks form and fold into the cooled custard. Ladle custard into 6 greased ramekins. Put ramekins into a large pan and pour warm water into pan until water reaches 1/2 way up the sides of the ramekins. Bake in a preheated 450 degree oven for 5 minutes, reduce temperature to 350 and bake until just set, about 15 to 20 minutes.
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By cherylrubner
Terrell, TX
on August 21, 2011
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This was my first attempt of a savory souffle and my husband and I were very pleased. It was relatively easy to do and tasted good. I had read other recipes so I knew to cook the butter (yes I used salted butter and flour for a couple a minutes before adding the milk. I used 1% milk because that was what I had available, finely shredded cheddar cheese, and prepped the ramakins with butter and a mixture of shredded parmesan, romano, and asiago cheese (Kraft. My ramakins were only about 4-6 oz so I had 5 of those and still had to do one in a 2 cup souffle dish. The small ones cooked 25 minutes and were light, fluffy, and delicious. The larger one cooked about 35 minutes. I didn't add seasoning before cooking because it didn't call for it but it did need a little salt and pepper. I will definitely do this again, maybe for a brunch for company so my husband and I don't eat them all ourselves!!
By dkbc
Topeka, KS
on September 16, 2009
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Have made this Cheese Souffle recipe(and no other since I started cooking YEARS ago........has always been a success.....very easy and delicious.
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