- 2 tablespoons unsalted butter, plus softened butter for ramekins
- 2 tablespoons plain dry breadcrumbs
- 1/4 cup all-purpose flour
- 2/3 cup reduced-fat (2%) milk
- 1 cup shredded Champagne Cheddar (about 4 ounces)
- 2 egg yolks, at room temperature
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 5 egg whites, at room temperature
- 1/4 teaspoon lemon juice
Preheat the oven to 375°F. In a medium saucepan, melt remaining 2 tablespoons butter over medium heat. Whisk in flour and cook, whisking constantly, until lightly golden, about 1 minute. Gradually whisk in milk, until blended. Whisk in cheddar until melted and combined. Transfer to a large bowl and let cool to lukewarm.
Add egg yolks, salt and pepper to cheese mixture and whisk until combined.
Place egg whites and lemon juice in a separate clean bowl and beat with an electric mixture until soft peaks form. Carefully fold egg white mixture into cheese mixture a third at a time.
Meanwhile, bring a medium saucepan of water to a boil. Place the prepared ramekins in a roasting pan. Gently pour soufflé mixture into each ramekin and smooth tops with a spatula. Pour boiling water into the pan until halfway up sides of the ramekins.
Bake soufflés on the bottom rack of the oven about 20 minutes or until puffed and golden brown on top. Serve immediately.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.