Cheese Souffle

I decided a while ago that I wanted to make a cheese souffle.  I had never made one before and I had always heard these horror stories about how souffles were the worst thing ever to make.  I had heard about how they didn't rise, or how they fell, how they were raw in the middle or how they were overcooked.  Needless to say, I had a fear of souffles.  Looking back, what a silly fear! This souffle recipe is easy to follow, not too hard, and turned out perfect cheese souffles.  I added a few spices to the recipe and it is delicious.  If you want the original recipe, here is the link .

Ingredients
4 1/2 tsp of butter
4 1/2 tsp of flour
1/2 cup of 2% milk
1/2 cup of shredded cheddar cheese
2 eggs, separated
1/2 tsp dry mustard
pinch cayenne
pinch black pepper
pinch of salt


Directions
In a large saucepan, melt butter. Whisk in flour until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Beat egg yolks and spices. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Cool slightly.
In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two 8-oz. ramekins or custard cups coated with cooking spray.
Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 2 servings.

Nutritional Facts
1 souffle equals 301 calories, 23 g fat (14 g saturated fat), 270 mg cholesterol, 350 mg sodium, 9 g carbohydrate, trace fiber, 15 g protein.