It's very important to know when you are going to serve your soufflé. You can wait for soufflé for a while, but it won't wait for you, unless you are going to serve a deflated soufflé. The secret to successful serving cheese soufflé during the meal is to decide, what are you going to serve first – salad or soup for example. Soufflé should go into the oven when you sit down for your first course.
Cheese soufflé is easy to make. Preheat oven to 350°F and cover ramekins with butter and flour. Combine 2 1/4 cups shredded cheese, 3 tbs flour, and 3/4 cup milk. Set the mixture over simmering water in a double-boiler. Heat until cheese melts. Stir in 3 yolks one spoon of warm cheese mixture and then transfer it into cheese mixture. Stir to blend. Beat 6 egg whites to stiff peaks. Fold 1/4 of whites into cheese mixture, then add cheese mixture to whites and fold together. Divide soufflé among ramekins and bake it for about 15 minutes. Serve it hot.Remind me with Google Calendar
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