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Cheddar Souffle Recipe

Cheddar Souffle Recipe photo by Taste of Home

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MY mother-in-law gave me this recipe many years ago, and I served it to my husband every year on our anniversary. Also on the menu were English muffins with honey, juice and coffee. Now our sons make this souffle, and their children love it for brunch or a light supper. -Dollypearle Martin, Douglastown, New Brunswick

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Cheddar Souffle Recipe

Prep: 15 min. Bake: 25 min.

Yield: 2 Servings

15 25 40

Ingredients

1/2 cup milk
5 teaspoons quick-cooking tapioca
1/4 teaspoon salt
1/3 cup shredded cheddar cheese
2 eggs, separated

Directions

In a saucepan, combine milk, tapioca and salt; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in cheese until melted.
In a small bowl, beat egg yolks; add to tapioca mixture. In another bowl, beat egg whites until stiff peaks form; fold into tapioca mixture. Pour into a greased 1-qt. baking dish. Place the dish in a large pan of hot water. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.

Nutritional Facts 1 serving (1/2 cup) equals 212 calories, 12 g fat (7 g saturated fat), 241 mg cholesterol, 501 mg sodium, 12 g carbohydrate, 0 fiber, 12 g protein.

Originally published as Cheddar Souffle in Reminisce Extra April 1999, p47

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Cheddar Souffle

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Reviewed on Feb. 23, 2011 by cee-jay

Can cornstarch or flour be substituted for the quick cooking tapioca in this recipe?

According to one source: 1 Tablespoon tapioca is equal to 1 1/2 Tablespoons

all-purpose flour OR 1 Tablespoon cornstarch is equal to 1 1/3 Tablespoons quick-cooking tapioca.

Reviewed on Feb. 23, 2011 by cee-jay

Can cornstarch or flour be substituted for the quick cooking tapioca in this recipe?

According to one source to I Tbsp tapioca is equal to 1 1/2 Tbls. all-purpose flour OR 1 Tbls. cornstarch is equal to 1 1/3 Tbls. quick-cooking tapioca.