CHEESE SOUFFLE

CHEESE SOUFFLE

www.cook-books.com

| CHEESE SOUFFLE 1/4 c. flour 3/4 tsp. salt 1/2 tsp. dried mustard 1/8 tsp. paprika 13 oz. can evaporated milk 8 oz.

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Cooking tools:

  • Hand mixer
  • Souffle dish
  • Microwave
  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Grater
  • Egg separator
  • Spatula
  • Spoon

Ingredients

  • 1/4 c. flour
  • 3/4 tsp. salt
  • 1/2 tsp. dried mustard
  • 1/8 tsp. paprika
  • 13 oz. can evaporated milk
  • 8 oz. sharp Cheddar cheese, grated
  • 6 eggs, separated
  • 1 tsp. cream of tartar

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