Source: Robert Anthony Kruger. Dublin, Ireland.
Makes 6 servings.
Preparation time: 1 hour
Tips: May be refrigerated few hours before baking.
Cheese Souffle
Ingredients
Preparation
2 cups milk
4 ounces butter (1 stick )
4 tablespoons flour
1 pinch salt
1 pinch pepper
1 pinch nutmeg, to taste
1/2 pound cheddar cheese, grated
1 pound Swiss cheese, grated
8 egg yolks and whites, separated
1 cup spinach, cooked and chopped (optional)
Pre-heat oven to 350 F degrees. Remove any baking stone from oven if any. Butter and flour a 8"-9" round souffle dish.
1. Melt butter at low heat, add flour and cook for 1 to 2 minutes until bubbly. While mixing with whisk, add milk and cook at low heat until thicken.
2. Add cheeses, continue cooking until melted.
3. Add egg yolks mixing at low heat. Do not let boil.
4. Beat egg whites until stiff. Fold into the above mixture.
5. Fold spinach if desired.
6. Pour into buttered and floured 8-9" souffle mold.
7. Bake for 40 minutes at 350 F degrees.
NOTE: Remove any baking stones from oven before baking.
