Don’t mess with cheese souffles, they always fall anyway-that’s the way they’re supposed to be. These will shrink a little but not fall. You can try other cheeses too. Swiss or a combination of Swiss and Parmesan would be good. Part Parmesan with Cheddar is also a winner. Almost any cheese you can grate will behave well. Very soft cheeses like Gorgonzola or Brie will be troublesome but can be done successfully if you buzz them up with the other ingredients in a processor. Think, Act, Enjoy.
Serve whenever you would quiche.
1 cup bread crumbs
1 cup evaporated milk
3/4 cup water
1/4 cup Sherry
3 well-beaten eggs
pinch salt
½ tsp dry mustard powder
cayenne
1 1/2 Tbsp. Melted butter
1 1/4 cups grated Cheddar-I like the white kind
Good handful of minced chives or green onions
Preheat oven to 325 degrees. Soak bread crumbs in liquids 5 minutes or so; add all else and stir till blended. Turn into 6 large buttered custard cups (you can also make do with coffee cups if you’re not afraid to cook in them). Set in a pan of warm water-the water should come up almost to the level outside the cup as that of the cheese mixture on the inside of the cup. Bake for an hour or so or until a knife stuck in the middle comes out clean. Serves 6. Best hot.
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