Cheese Souffle au Biere
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Beer and cheese are delectable partners, so combine them in a souffle. Serve as main dish for lunch or a light supper. It doesn't require a sauce, but if you wish, top servings with a creamy mushroom or green pea sauce.
INGREDIENTS
6 tablespoons butter
1/3 cup flour
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon paprika
1 can or bottle (12-ounces) beer
1/2 pound sharp Cheddar cheese, shredded
6 eggs, separatedMelt butter in a saucepan; blend in flour, mustard, salt, and paprika. Heat until bubbly.
Stirring constantly, gradually add beer and cook until thickened. Add cheese; stir rapidly until melted and blended.
Beat egg yolks until thick and lemon-colored. Slowly spoon sauce into yolks, stirring briskly.
Beat egg whites until stiff but not dry. Stir a large spoonful of whites into yolk mixture to lighten. Then add yolk mixture to remaining whites, very gently folding with wire whip or whisk.
Turn into a buttered and floured 2-quart souffle dish. Bake at 325 degrees for 50 to 60 minutes, or until lightly browned and puffed.
Makes 6 servings