Cheese Souffle - milk

Method

• Preheat oven to 350F.
• Mix milk, tapioca and salt in medium saucepan; let stand 5 min.
• Bring to boil on medium heat, stirring constantly.
• Remove from heat.
• Add cheese; stir until melted.
• Cool slightly.
• Beat egg whites in large bowl with electric mixer on high speed until stiff but not dry; set aside.
• Beat egg yolks in medium bowl with wire whisk until thick and lemon colored.
• Add tapioca mixture; mix well.
• Gently stir in egg whites.
• Pour into 1-1/2-qt.
• baking dish.
• Place dish in large baking pan.
• Add enough hot water to baking pan to come 1 inch up side of baking dish.
• Bake 50 min.
• or until center is set.
• Serve immediately.