Classic Cheese Soufflé


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8/29/18 – I folded the foil in half. Wrapped it around the outside of the dish after buttering the top portion. Then taped it shut.I also taped the first end to the casserole dish, but this proved to be troublesome when I pulled the soufflé out of the oven and was trying to ever so carefully remove the foil from the hot dish!
I got a bit behind schedule and was rushing to get dinner on the table. Hubby did the milk portion while I worked on eggs. The finished souffle was absolutely perfect, evenly browned and perfectly puffed. The texture of the souffle was nearly perfect.


  • ¼ cup margarine or butter
  • ¼ cup flour
  • ½ tsp salt
  • ¼ tsp ground mustard
  • Dash ground red pepper
  • 1 cup milk
  • 4 oz Cheddar cheese, shredded
  • 3 eggs
  • ¼ tsp cream of tartar


1. Heat oven to 350º.
2. 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 of foil. Secure foil band, buttered side in, around drop edge of dish.
3. Melt margarine 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.
4. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry. Beat egg yolks on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about one-fourth of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
5. Bake 50 to 60 minutes, 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.

(Serves 4)

Source : Betty Crocker’s Best-Loved Recipes


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