"NO-FAIL" CHEESE SOUFFLé

Number Of Ingredients 9

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6 tablespoons butter
2/3 cup almond flour
1 teaspoon salt
1 teaspoon dry mustard
1 1/2 cups heavy cream
1 1/2 cups sharp cheddar cheese shredded
1 teaspoon lemon juice fresh
Few drops of hot pepper sauce
6 eggs separated

Steps:

1. Melt butter in a medium saucepan blend in flour, salt, and mustard. Cook, stirring constantly, for 2 minutes. Gradually add heavy cream cook until thick, stirring constantly. Add cheese, lemon juice, and hot pepper sauce, stirring until cheese melts. 2. Remove from heat blend in egg yolks, one at a time, beating well after each addition. Beat whites until stiff but not dry fold into cheese mixture. Pour into an ungreased 1 1/2 -quart soufflé dish. Set in a pan with 1 inch boiling water. Bake in a preheated 350° F oven for 50 to 60 minutes (65 to 70 for high altitude). Soufflé is done when knife inserted halfway between center and edge comes out clean.

Nutrition Facts : Nutritional Facts Serves