By Tracy Kaminski
Preheat your oven to 375°F (190°C). Grease the soufflé dish with butter and lightly dust with flour to prevent sticking.
Grate the cheese finely and set aside.
Separate the egg yolks and whites, placing the whites in a large mixing bowl.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute until a smooth paste forms.
Gradually add the milk to the flour mixture, whisking constantly to avoid lumps. Cook until the mixture is thickened and smooth.
Remove the saucepan from heat and stir in the grated cheese, sugar, salt, and egg yolks until well combined. Set aside to cool slightly.
Beat the egg whites with an electric mixer until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it, then fold in the remaining egg whites carefully. Do not overmix as you want to keep the mixture airy.
Pour the mixture into the prepared soufflé dish. Smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes until the soufflé is puffed up and golden brown. Do not open the oven door during baking.
Serve immediately, as the soufflé will begin to deflate once it starts to cool.
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This Dessert Baking Cheese recipe is ready in 45 minutes and features cheese, flour, eggs and other delicious ingredients. Contains 325 calories total.
Preheat your oven to 375°F (190°C). Grease the soufflé dish with butter and lightly dust with flour to prevent sticking.
Grate the cheese finely and set aside.
Separate the egg yolks and whites, placing the whites in a large mixing bowl.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute until a smooth paste forms.
Gradually add the milk to the flour mixture, whisking constantly to avoid lumps. Cook until the mixture is thickened and smooth.
Remove the saucepan from heat and stir in the grated cheese, sugar, salt, and egg yolks until well combined. Set aside to cool slightly.
Beat the egg whites with an electric mixer until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it, then fold in the remaining egg whites carefully. Do not overmix as you want to keep the mixture airy.
Pour the mixture into the prepared soufflé dish. Smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes until the soufflé is puffed up and golden brown. Do not open the oven door during baking.
Serve immediately, as the soufflé will begin to deflate once it starts to cool.
Calories per Serving: 325
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