Pepper Jack Cheese Soufflé
Prep Time: 15 minutes
Cook Time: 55 minutes
Serves: 6
Ingredients
- 4 Tbsp. butter
- 1/4 cup all-purpose flour
- 1 tsp. black pepper
- 1-1/4 cups whole milk
- 2 cups Sargento® Traditional Cut Shredded Pepper Jack Cheese
- 5 large eggs, separated
- 1 egg white
Directions
In a small saucepan, melt butter and stir in flour and pepper until smooth. Gradually add milk and cook, stirring constantly; bring to a boil. Reduce heat to simmer for 2 minutes while stirring frequently. Remove from heat and stir in cheese until melted.
In a large bowl, whisk egg yolks and gradually add cheese mixture. Whisk until smooth. Set aside.
Preheat oven to 325° F. Lightly butter a 6-cup soufflé dish and dust with flour. In a separate bowl, whip egg whites until stiff peaks form. Gently fold egg whites into yolk mixture, 1/3 of beaten whites at a time. Pour egg mixture into dish; it will be 1/2 to 2/3 full.
Bake 45 minutes until puffy and golden. Serve immediately.
Tips
- A soufflé needs a straight-sided, round dish to rise properly. It will at least double in size as it bakes.
- You can use 6 ramekins for individual soufflés and bake 25 minutes.