Cheese Soufflé

Single Serving:   Four Servings:
1 Egg Yolks 4
2 Egg Whites 7
½ Tbsp. Butter, plus extra for buttering the baking dish 2 Tbsp.
½ Tbsp. All Purpose Flour 2 Tbsp.
3 Tbsp. Milk ¾ Cup
1/8 tsp. Salt ½ tsp.
1 Pinch Cayenne Pepper ¼ tsp.
¼ Cup Sharp Cheddar Cheese, grated 1 Cup 
1 Pinch Dry Mustard ¼ tsp.

Preheat oven to 375°F.

Separate eggs being careful not to let any fat touch the whites. Place whites in a glass or metal mixing bowl. (No Plastic) Then butter the inside of the baking dish. Note this butter is not included in the amount given above.

Melt butter in a double boiler over medium heat. Stir in the equal amount of all purpose flour, and whisk until smooth. Remove from double boiler and whisk in the milk, salt and cayenne pepper. Return to the heat and cook until milk begins to thicken stirring constantly. Remove bowl from the heat again and whisk in cheese and yolks alternately. (Cheese, yolk, cheese, yolk, cheese etc.) When all the cheese and yolks have been incorporated, return to heat and cook, stirring constantly, until cheese is melted. Remove from heat. Whisk in dry mustard and set aside.

Beat egg whites until until they're stiff, but not dry. Whites should be shiny and form soft peaks.

Gently fold 1/3 of the whites into the yolk mixture. Then fold the lightened yolk mixture into the whites.

Pour the egg mixture into the baking dish. Eggs should come no more than 2/3 up the side of the baking dish. Take a knife and insert it about 1/2 inch down and 1/2 inch from the side and trace a circle in the eggs around the inside of the baking dish. I find it's easier to turn the dish than to turn the knife.

Bake low in the oven for 30 minutes, but no peeking. Have everyone at the table when this is done because Soufflés start to deflate the moment you take them from the oven. Serve with low carb toast.

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