CHEESE SOUFFLE IN A BLENDER
2 tablespoons butter
2 tablespoons shredded Parmesan cheese
3/4 cup diced Swiss cheese
3/4 cup diced cheddar cheese
5 eggs, separated
1/4 cup flour
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 cups hot (not boiling) water
Preheat oven to 375 degrees F. Make waxed paper collar around 1 1/2 qt souffle dish and secure with tape. Butter dish and sprinkle with Parmesan cheese.
Place Swiss, cheddar, egg yolks, flour, mustard and salt in blender; blend on high sped 15 seconds.
Add to milk in 2 quartt saucepan and cook slowly, stirring constantly, till mixture reaches custard consistency.
Beat whites till stiff peaks form. Fold whites gently into custard mixture. Pour into prepared souffle dish.
Bake about 35 minutes at 375 degrees F or till lightly browned. Serve immediately.
Servings: 4
Source: Bon Appetit
2 tablespoons butter
2 tablespoons shredded Parmesan cheese
3/4 cup diced Swiss cheese
3/4 cup diced cheddar cheese
5 eggs, separated
1/4 cup flour
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 cups hot (not boiling) water
Preheat oven to 375 degrees F. Make waxed paper collar around 1 1/2 qt souffle dish and secure with tape. Butter dish and sprinkle with Parmesan cheese.
Place Swiss, cheddar, egg yolks, flour, mustard and salt in blender; blend on high sped 15 seconds.
Add to milk in 2 quartt saucepan and cook slowly, stirring constantly, till mixture reaches custard consistency.
Beat whites till stiff peaks form. Fold whites gently into custard mixture. Pour into prepared souffle dish.
Bake about 35 minutes at 375 degrees F or till lightly browned. Serve immediately.
Servings: 4
Source: Bon Appetit
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