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Cheese Soufflé

Cheese Soufflé
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Yield: Serves 4.

"We find the weary traveler loves our cheese souffle, which we serve with a Little Canadian bacon, salad, and popovers," reports Helen Tobin at the Lincklaen House. Use yeLLow cheddar for the best color. –Lincklaen House, Cazenovia, New York

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  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 cup milk
  • 1/8 teaspoon paprika
  • 3/4 teaspoon dry mustard
  • 1-1/2 cups grated sharp cheddar cheese
  • 6 eggs, separated


Preheat oven to 400°F. Melt the butter in a medium-size saucepan. Blend in the flour and stir over low heat until smooth. Add the milk, paprika, and mustard. Bring to a boil, stirring constantly. Add the grated cheese and stir until the cheese is melted. Remove from the heat. Add the unbeaten egg yolks, one at a time, beating after each addition. Let cool to room temperature. Beat the egg whites until stiff and fold into the mixture. Pour into a greased 1-1/2- to 2-quart soufflé dish or four 6-ounce ramekins. Put the soufflé in the oven, reduce the temperature to 375°F., and bake 30-35 minutes or until a knife inserted in the center comes out clean.
Updated Friday, October 23rd, 2009

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