Nippy Cheese Souffle made in advance
nippy cheese souffle 
6 large  eggs
1/4 cup  butter
1/4 cup  flour
1 tsp  salt
1/4 tsp  ground mustard
dash  cayenne pepper
1-1/2 cup  hot milk
1 cup  grated sharp cheddar cheese (4 oz.)
preheat the oven to 400 degrees. spritz an oval au gratin or oval saute 
pan with nonstick cooking spray. the pan size should be approximately 12 
by 8 inches. separate eggs, placing the yolks in a small dish and the 
whites in a large, clean mixing bowl. set aside. melt butter in a large 
heavy saucepan or top of double-boiler set over boiling water. blend the 
flour, salt, mustard and cayenne pepper in a small dish, then stir into 
the melted butter. cook and stir for two minutes. add milk slowly, 
whisking constantly, to make a smooth and thick white sauce. cook for two 
minutes, stirring constantly. remove from heat. add grated cheese and stir 
until cheese is melted. whisk egg yolks to break them up. then add a few 
tablespoons of the cheese sauce to them to warm them. now add the warmed 
egg yolks back into the cheese sauce and whisk to combine. the sauce may 
be completed to this point in advance and left at room temperature for an 
beat egg whites with a portable electric mixer until shiny and floppy 
peaks are formed when beater is withdrawn. whisk 1/3 of the whites into 
the cheese sauce. when well-mixed, fold the remaining 2/3 of the whites 
into the sauce. pour mixture into the baking dish. bake about 15 minutes 
until the surface of the souffle is puffy and brown, but the middle 
jiggles when the pan is gently shaken. bring to the table for serving 
immediately. to serve, cut portions from the side so that each serving 
has some firm souffle and some of the saucy part. 
yield: 6 servings 
from "the food lover's tiptionary" by sharon tyler herbst: 
"the components of a souffle may be prepared in advance for easy 
last-minute assembly. butter and sugar the souffle dish; set aside the 
unbeaten egg whites in a covered container. prepare and cover the base 
mixture. you can then refrigerate these. allow both egg whites and base 
mixture to stand at room temperature at least 30 minutes before using. be 
sure to preheat your oven. at the last minute, simply beat the egg whites, 
fold them into the base mixture and bake the souffle." 
(ID: 12779) Mirror: Fri, May 9, 2003

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