CLASSIC CHEESE SOUFFLè
Enjoy a tasty cheese and egg classic with all the Betty Crocker tips to make your baking a success!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h18m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band, buttered side in, around top edge of dish.
- Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until 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 in medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in small bowl on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
- Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.
Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 225 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 620 mg
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Saffron Shaw
[email protected]This cheese soufflé was amazing! It was the perfect combination of light and fluffy.
Hayden
[email protected]I've never made a cheese soufflé before, but this recipe made it easy. It turned out great!
Aman Durani
[email protected]This soufflé was just okay. It wasn't as fluffy as I expected.
Robin Mallette
[email protected]This cheese soufflé was a total disaster. It didn't rise at all and it tasted terrible.
J M
[email protected]This soufflé was delicious! I'll definitely be making it again.
BAI BROTHERS LTD
[email protected]I'm not a big fan of cheese soufflés, but this one was actually pretty good. I might make it again sometime.
Jamelle Ward
[email protected]This soufflé was a bit too cheesy for my taste. I think I'll use less cheese next time.
Prodip Ray
[email protected]This was my first time making a cheese soufflé and it turned out great! Thanks for the recipe.
Kelash Kumar
[email protected]I love how this soufflé is so light and airy. It's the perfect dish for a special occasion.
momy dady
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly.
Charlie Tempest
[email protected]The soufflé didn't rise as much as I expected, but it still tasted good.
Neville Muir
[email protected]This cheese soufflé was a little too eggy for my taste. I think I'll try a different recipe next time.
Yimam Mohammed
[email protected]I'm not a very experienced cook, but I was able to make this soufflé without any problems. It turned out great!
Landan Jewell
[email protected]This soufflé was a bit tricky to make, but it was worth the effort. It was so delicious and impressive-looking.
Nawedali Nawedalu
[email protected]I've tried many cheese soufflé recipes, but this one is by far the best. It's so easy to follow, and the results are always perfect.
ya gamer274
[email protected]This cheese soufflé was a hit at my dinner party! It was light and fluffy, with a perfect golden crust. My guests raved about it.