Cheese Souffle

– courtesy Dairy Farmers of Canada

Cheese Souffle
by Trish Magwood
Bring right to the table – it's so impressive! Have spectators ready to cheer because it falls quickly.

3 tbsp (45 mL) butter
3 tbsp (45 mL) all-purpose flour
1 cup (250 mL) milk
½ tsp (2 mL) dry mustard
Pinch cayenne pepper
1 cup (250 mL) Canadian Aged Cheddar, grated
4 eggs, separated
Black pepper to taste

Preheat oven to 325°F (165°C).

In heavy saucepan, melt butter over medium heat.

Add flour and cook, stirring constantly for 2 minutes.

Slowly add milk, stirring constantly until thick and smooth.

Add mustard and cayenne.

in cheese until melted. Set aside to cool.

Beat egg yolks until thick and pale yellow.

Season and stir into cooled cheese sauce.

In a large bowl, using a whisk or electric mixer, beat egg whites until stiff but not dry. Do not overbeat.

Carefully fold egg whites into cheese sauce – do not overmix and deflate egg whites.

Pour into ungreased individual souffle dishes.

Bake until souffle has risen and top is light golden brown, 35 to 40 minutes. (Peek through oven window at 30 minutes but don't open the door.) Serve immediately. Serves 4.