Don't let anyone tell you a soufflé is hard to make. Try this Creamy Cheese Soufflé just once and you'll know it's easy as can be!
What You Need
Original recipe yields 4 servings
1/4 cup MINUTE Tapioca
1 tsp. LEA & PERRINS Worcestershire Sauce
1/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
1 cup KRAFT Shredded Cheddar Cheese
4 egg s, separated
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Let's Make It
Preheat oven to 350°F. Mix tapioca, Worcestershire sauce, mustard, salt, pepper and milk in medium saucepan. Let stand 5 min. Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Add cheese; stir until melted.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Beat egg yolks in large bowl with electric mixer on high speed until thick and lemon colored. Add tapioca mixture; mix well. Gently stir in egg whites. Pour into 6-cup souffle dish or 1-1/2-qt. casserole dish. Place dish in large baking pan. Fill pan with hot water to depth of 1 inch.
Bake 50 to 55 min. or until center is set. Serve immediately.
For a delightful brunch idea, serve with a seasonal fresh fruit salad.
Keeping it Safe
Wash hands, cooking utensils and countertops immediately in hot soapy water after contact with raw eggs.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.