Method :
-
Melt butter in a large saucepan over
moderate heat, stir in the flour and cook for 30 minutes, remove from
heat.
-
Slowly stir in the milk, return to heat,
cook stirring constantly until sauce thickens.
-
Remove from heat, stir in cheese and corn
and cool for 12 minutes.
-
Stir in egg yolks, mix well.
-
Beat egg whites until soft peaks form,
fold into corn mixture.
-
Pour mixture into 4 x 1/2 cup capacity,
greased and collared soufflé dishes.
-
Bake at 180°C for 12-15 minutes or until
golden and well risen.
Serves 4
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