Made-in-Advance Cheese Soufflé

from Joy of Cooking Cookbook

submitted by Anne Halsted

preparation time: 30 to 45 minutes
serves 8

½ cup butter

½ cup sifted flour

1½ teaspoons salt

½ teaspoon paprika

Dash cayenne pepper or hot pepper sauce

2 cups milk

½ pound sharp cheddar cheese, diced

8 eggs, separated into whites and yolks

Preheat oven to 475 degrees F. Prepare a 10-inch soufflé dish by buttering and flouring.

In a double boiler (over and not in boiling water) melt the butter, then add the flour, salt paprika, and cayenne. Mix well. Gradually stir in the milk, then cook, stirring constantly, until sauce is thick. Stir diced cheese into the cream sauce until cheese melts, then remove from heat.

Beat the egg yolks until light. Wash beater and then beat egg whites until stiff, but not dry.

When ready to mix together, gradually pour egg yolks into cheese sauce, stirring constantly. Then fold cheese sauce into egg whites. Pour mixture into soufflé dish and refrigerate if you wish. Bake 10 minutes in pre-heated oven at 475 degrees F, then reduce heat to 400 degrees F and bake 25 minutes longer.

You can mix this soufflé as much as several hours before baking time, if you wish, and set in the refrigerator. Remove it about 20 minutes before putting it in the pre-heated oven. This is really easy and delicious. I used whole milk which made it very rich. We served it to 8 people as a first course and it was unanimously approved. I would garnish with a pesto sauce or drizzle with crème fraîche.