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Classic Cheese Soufflè
Classic Cheese Soufflè
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Prep Time:
15 minutes
Total Time:
1 hour 18 minutes
Indulge in a delicious cheese and egg dish with expert baking tips from Betty Crocker!
Ingredients:
  • 1/4 cup butter or margarine
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon ground mustard
  • Dash of ground red pepper (cayenne)
  • 1 cup milk
  • 1 cup Cheddar cheese (4 ounces)
  • 3 eggs, separated
  • 1/4 teaspoon cream of tartar
Instructions:
  • Preheat oven to 350°F and generously butter a 1-quart soufflé dish or casserole. Create a 4-inch wide band of triple-layered aluminum foil that is 2 inches longer than the dish's circumference. Butter one side of the foil and wrap it securely around the top edge of the dish, ensuring the buttered side is facing inwards.
  • In a 2-quart saucepan over medium heat, melt butter. Add flour, salt, mustard, and red pepper; stir until smooth and bubbly. Remove from heat and stir in milk. Return to heat and bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in cheese until melted, then remove from heat.
  • Whip egg whites and cream of tartar until stiff peaks form; set aside. In a separate bowl, beat egg yolks until thick and lemon colored, then mix them with cheese. Gently fold in a portion of the egg whites into the cheese mixture, then carefully fold the cheese mixture into the rest of the egg whites. Transfer the mixture into a soufflé dish.
  • Bake for 50 to 60 minutes or until a knife inserted halfway between the center and edge comes out clean. Remove the foil band carefully, then use 2 forks to quickly divide the soufflé into sections. Serve immediately.

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