CHEESE SOUFFLÉ
Light, airy and cheesy. This recipe is taken from the 1979 Milk Calendar.
3 tbsp (45 mL) butter
1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 cup (250 mL) Milk
1 1/2 cups (375 mL) shredded Canadian Cheddar cheese
4 eggs separated
PREPARATION
Preheat oven to 325 °F (160 °C).
Melt butter in a saucepan. Blend in flour and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until smoothly thickened and mixture comes to a full boil. Add Cheddar cheese and stir until melted.
Beat egg yolks well. Stir a small amount of hot mixture into yolks, return to saucepan and blend thoroughly. Beat egg whites until stiff but not dry. Pour sauce into whites, folding carefully to combine. Pour into unbuttered 6-cup (1.5 L) soufflé dish. Bake in preheated oven 55 minutes. Serve immediately.
