Top Hat Soufflé

A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up”—an apt description of what happens to this combination of custard and egg whites.

Ingredients:

  • 1/4 cup butter or margarine (1/2 stick)
  • 1/2 cup flour
  • 2 cups yellow cream style corn
  • 1/3 cup milk
  • 1/4 TSP. salt
  • 1/8 TSP. garlic salt
  • 1/2 TSP. Worcestershire sauce
  • 1-1/2 cups shredded Cheddar cheese
  • 1/2 cup shredded Provolone cheese
  • 5 large egg yolks, slightly beaten
  • 5 large egg whites, stiffly beaten

Directions:

  • Preheat oven to 350°
  • In a heavy saucepan, melt the butter and blend in flour until smooth.
  • Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly until thickened.
  • Add both cheeses and stir until melted.
  • Blend egg yolks into sauce.
  • Cool slightly.
  • Gently stir 1/4 of egg whites into cheese sauce.
  • Carefully fold remaining egg whites into sauce until just blended.
  • Pour into ungreased 2 quart casserole dish.
  • Bake at 350° for 45 – 50 minutes.

posted by Mountain Republic                                        recipe by unknown

contains content from: Wikipedia

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2 responses to “Top Hat Soufflé

  1. Oh my, that sounds so good! I bet that would be heavenly on a cool evening! The carbs can’t be terribly high, can they? I wonder if I could use green beans instead of corn. Hmmm. You have my wheels turning MR!

  2. Pingback: Pavlova, Thanks and really deep thoughts | Madeline Scribes

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