Cheese Soufflé

This recipe is taken from the 1979 Milk Calendar. This is the Cheese Soufflé recipe.

  • Prep: 15 min - 20 min
  • Cooking: 1 h - 1 h 5
Yields 6 servings
cheese souffle

Ingredients

  • 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.

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Nutrition

Nutritional Information

per serving
Energy: 248 Calories
Protein: 13 g
Carbohydrate: 7 g
Fat: 19 g
Fibre: 0.1 g
Sodium: 396 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 25 % / 275 mg
Vitamin B12: 43 %
Selenium: 35 %
Vitamin D: 24 %
Phosphorus: 23 %