- 2 tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry mustard
- 1 cup milk, heated
- 6 large eggs, separated
- 1 1/2 cups shredded sharp cheese
Melt the butter in heavy saucepan. Stir in the flour and cook over medium heat for 2 minutes, stirring. Do not brown.
Stir in the seasonings and milk and cook, whisking until thickened.
Whisk in the egg yolks, one at a time, whisking well after each addition.
Beat the egg whites in a separate bowl until stiff, but still shiny.
Fold egg whites and cheese into the yolk mixture.
Butter 6 ramekins (small soufflé dishes)
Put the mixture into the prepared dishes. Cover with plastic wrap and freeze.
Bake from the frozen state in a 350 º F. oven for 40 minutes.