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Cheese Souffles

"I think it's a shame that souffles are often overlooked," writes Dennis Blankenbaker of Flora, Illinois. "These individual souffles are elegant for brunch."
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    4 servings

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground mustard
  • Dash cayenne pepper
  • 1 cup whole milk
  • 1 cup shredded cheddar cheese or Swiss cheese
  • 4 large eggs, separated

Directions

  • In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat.
  • Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly. In a bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture.
  • Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350° for 20 minutes or until a knife inserted in the center comes out clean. Serve immediately.

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