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Catholic Recipe: Two-Step Cheese Souffle


  • 1-1/3 cups evaporated milk
  • 4 Tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon Ac'cent*
  • 1/4 teaspoon Tabasco
  • 1/2 pound sharp Cheddar cheese
  • 4 eggs, separated


Serves: 4

Prep Time: 1 1/2 hours

Difficulty: • • •

Cost: $$$$

For Ages:15+



Food Categories (2)

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The two steps in this souffle is the separating of the egg, and beating the egg whites separately before adding to the cheese and egg yolk mixture.


Pour evaporated milk into top of double boiler. Add flour, salt, dry mustard, Ac'cent*, and Tabasco; beat with rotary beater until smooth. Place over boiling water; beat until slightly thickened about 5 minutes. Slice cheese into milk mixture; stir occasionally with rotary beater until cheese has melted and mixture is thickened — about 10 minutes. Beat until smooth. Remove from heat. Add egg yolks, one at a time, beating after each addition. (Wash beater thoroughly. Any trace of fat will prevent egg whites from whipping.) Beat egg whites in ungreased 2-quart casserole until very stiff, but not dry. Gradually fold in cheese mixture. Bake at 300° for 1 hour. Serve immediately. Makes 4 generous servings.

*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965