Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Giant Cheddar Souffle
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- #56667
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
butter, for the casserole
2 tablespoons freshly grated Parmesan cheese, for the casserole
5 tablespoons butter
6 tablespoons flour
2 cups warm milk
6 egg yolks
1 3/4 cup grated aged Cheddar cheese
salt
1 teaspoon paprika or ground red chili powder
10 egg whites
directions
Preheat the oven to 400 degrees F. Butter a 12-cup gratin dish and dust the sides with Parmesan.
Melt the butter in a saucepan, whisk in the flour, and cook over low heat for several minutes. Whisk in the warm milk all at once, lower the heat, and cook for 1 minute, stirring.
Remove from the heat and beat in the yolks two at a time. Stir in the cheese. Season with 3/4 teaspoon salt and the paprika.
Beat the whites with a pinch of salt until they hold firm peaks. Fold them into mixture, then pour into the casserole.
Put in the center of the oven and lower to 375 degrees F. Bake until the souffle has risen and is golden brown all over the top, about 30 minutes.
A slight quivering in the middle and firmness around the edges mean center will be loose enough to provide a creamy sauce. If you prefer a firmer center, bake 5 minutes longer. In either case, serve it as soon as it's ready.
added by
gclairefoodie
nutrition data
Nutritional data has not been calculated yet.
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