It’s official. I can cook. I made a souffle. Let me just tell you that I forgot how souffles puff up so gloriously when they bake. I opened the oven when the timer beeped and caught my breath at the sight of this beautifully puffed, golden cheese souffle. I ran to tell my mother who was getting ready to drift off to sleep but had to run out and see. I grabbed my camera to take some good pictures before it fell in as souffles are wont to do. Don’t be intimidated if you don’t think you’re much of a cook. I honestly didn’t have difficulty with this at all. I’ll take you step by step so you are well-prepared to give it a try. Souffles, if you don’t know, are basically like egg caseroles or quiches. The difference is in the way the eggs are prepared. In this instance, egg whites are beat until they are stiff and folded into the batter of milk, cheese, and spices.
1 ½ c nonfat milk
¼ c flour
1 ½ c grated reduced fat cheddar cheese
1 ½ tsp mustard
½ tsp celery or onion salt
5 eggs, separated
¼ tsp cream of tartar
Grease a 2 quart baking dish. Heat the milk and flour in a deep saucepan, stirring constantly with a whisk for 5 min. Mixture will become thick. Remove from heat and mix in cheese, mustard, and salt. Place egg yolks in a separate bowl and 1 c of thickened milk mixture to them. Mix well. Add in the remaining milk mixture and stir.
Place the egg whites and cream of tartar in a separate bowl. Beat until foamy and stiff. (If you’ve never done this before, put the mixer on high speed and let it sit in the bowl for a few minutes. When you stop mixing it, you should be able to scoop some up to make little mountains of egg whites that hold their shape.) Fold the egg whites into the yolk mixture—enough to blend the colors but not hurriedly so the mixture will be light and foamy. Pour into grease dish and bake at 400 degrees for 30 minutes. The soufflé will puff up and will be golden brown on the top. It’s okay if it wiggles when touched or moved. It is cooked through if the top is brown.