Return to Content

Cheese Soufflé

Cheese Soufflé
0 votes, 0.00 avg. rating (0% score)
by

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

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2