Cheese Soufflé

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup butter
  • ¼ cup all-purpose flour
  • cups milk
  • 2 cups grated Cheddar cheese
  • Salt and cayenne pepper
  • 4 eggs, separated


    1. Preheat oven to moderate, 375°F. for a moist soufflé, 325°F. for a drier one.

    2. Melt the butter and blend in the flour. Meanwhile, bring the milk to a boil and add all at once to the butter-flour blend, stirring vigorously with a wire whisk. Cook, stirring, until the sauce is thickened and smooth.

    3. Remove the sauce from the heat and add the cheese, stirring until the cheese is melted. Add salt and cayenne pepper to taste. Beat in the egg yolks, one at a time. Let cool.

    4. Beat egg whites until stiff and fold them gently into the cooled sauce. Turn into a two-quart casserole with straight sides and bake for about thirty minutes at 375°F. or for about fifty minutes at 325°F., until golden brown and firm.