1. Melt butter and blend in flour, salt, & pepper. 2. Add milk stirring constantly (medium-high heat) until the mixture bubbles and thickens. 3. Remove from heat and stir in the cheese until melted. 4. In a bowl beat egg whites until stiff peaks form. 5. In another bowl beat egg yolks until thickened and lemon colored (about 5 minutes). 6. Stir cheese mixture slowly into the egg yolks. 7. Gradually pour yolk mixture over the stiff egg whites and gently fold together. 8. Pour mixture into ten custard cups or souffle cups (I use the large muffin tins) Cover the souffles with tin foil. 9. If using individual cups place all of them in one or two baking pans and place in your freezer. 10. Freeze souffles until 1 1/4 hours before serving time. 11. Before removing souffles from freezer preheat oven to 300 degrees F. 12. Remove souffles from freezer and pour very hot water into the baking pan around the souffles to about 1/2" deep. 13. Bake the frozen souffles 1 hour 15 minutes or until a knife inserted in the center comes out clean. 14. Remove and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
