Colby Cheese Soufflé
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 cups colby cheese, shredded
6 eggs, separated
1 1/4 ounces ham, chopped (1/4 cup)
2 tablespoons parsley, chopped
1/4 teaspoon thyme
1In a 2 quart saucepan, melt butter and stir in flour.
2Gradually add milk; stirring until smooth.
3Continue stirring constantly, until sauce has thickened.
4Add salt, cayenne and cheese, stirring over heat just until cheese melts; then remove sauce from heat.
5In small bowl, beat egg yolks slightly.
6Add a little bit of sauce to egg yolks; beat.
7Slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping.
8Stir in ham, parsley and thyme; set aside.
9Beat egg whites until stiff peaks form.
10Gently fold cheese mixture into egg whites.
11Pour into 2 qt soufflé dish or straight sided casserole dish.
12With tip of spoon, make slight indentation or 'track' around top of soufflé 1" from edge of dish to make the crown which rises on the soufflé.
13Bake at 325°F for 45-60 minutes (until deep golden brown and center is set); serve immediately.