Cheese Soufflé

Cheese soufflé is a favorite in my husband's family, and now an often requested dish in our family. This recipe is one that is almost impossible to mess up. It even survived an oven disaster when the oven caught on fire. We put the fire out (it was an electrical short), took the souffles to a neighbor's oven, finished cooking them there, and ate them for dinner. They were still very good.

Cheese Soufflé
3 Tb. instant tapioca
1/2 tsp. salt
1 cup milk
3 egg whites, stiffly beaten
3/4 cup grated cheddar cheese
3 egg yolks, beaten until thick and lemon-colored
Combine tapioca, salt, and milk in saucepan. Place over medium heat and cook until it comes to a full boil, stirring constantly. Remove from heat. Add cheese and stir until melted. Cool slightly while beating eggs. Add yolks to the tapioca/cheese mixture or the other way around, depending on which bowl or pan is largest. Mix well. Add whites gradually, folding in. Pour the mixtures into a greased baking dish with tall sides or several small dishes. Place the dish or dishes on a larger pan (cookie sheet, pie tin) and pour about 1 inch of water into the pan so the souffles can cook with steam in the oven. Bake at 350° for 30 minutes. Feeds 2-4 people. 
This is what the tapioca and milk mixture looks like as it is cooking and before you stir in the cheese.

  These are the egg yolks beaten until they are a bright lemon color.
 These are the egg whites beaten until they form stiff peaks.
 Then, following the recipe, you mix the egg yolks and the tapioca-cheese mixture.

Gently fold the egg whites into the mix.
Pour into your containers (I like using these small cups for individual servings). Place them on a pan and put them in the oven. Then pour some water into the pan and bake until set.


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