Pre heat oven 400° F.
Butter and Flour a 8 oz. soufflé ramekin and refrigerate until ready to use.
Melt the butter in a 1 qt. heavy gauge saucepan over medium heat add the flour and cook for 1 minute.
Add milk and simmer on low heat for 3-5 minutes stirring frequently.
Remove the saucepan from the heat and stir in the Chavrie®, Parmesan cheese and dry mustard.
Season to taste with salt and white pepper.
Temper in the egg yolks mixing well and transfer the mixture to a stainless steel mixing bowl, cover with plastic wrap, set aside and keep warm.
Whip the egg whites in a mixer to a soft peak.
Gently fold ½ the whipped egg whites into the Chavrie® mixture mixing well then repeat with the remaining half of the whipped egg whites.
Transfer into the butter floured ramekin and bake in the preheated oven for 15 – 20 minutes until the soufflé rises and is golden brown.
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 838 (99%)|
|Amt Per Serving||% DV|
|Total Fat 93.1g||124 %|
|Saturated Fat 58.8g||294 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 247.8mg||76 %|
|Sodium 676mg||23 %|
|Potassium 124.6mg||3 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.1g|
|Protein 3.2g||5 %|
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Calories per serving: 845
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