cheese souffle

this made 4 10oz and 4 4oz souffles
3 tbsp flour
3 tbsp butter
pinch cayanne
1 cup shredded chedder cheese
1 cup milk
4 eggs (separate yolks and whites)

Grease the ramekins and set aside. Preheat oven to 350. Whip the egg whites until stiff peaks form and set aside. Melt butter in a sauce pan over low heat, wisk in flour, when smooth gradually add milk and and let bubble 1-2 mins until thickened. Stir in cheese until melted and remove from heat. Add a little of the mixture to the egg yolks and then add the egg mixture into the cheese/milk mixture. Mix well and then fold in the egg whites. Pour into the ramekins and bake 20 mins. Remove and serve immediately.

note-the big and small ramekins all cooked evenly, so no need to change cooking time for different sizes.

recipe adapted from allrecipes.com