soufflé can be made up ahead and refrigerated as long as 18 hours. Put soufflé in cold oven and bake 50 minutes. This an be frozen up to 7 days.allow 50-60 minutes to bake frozen soufflé. The soufflé will be more moist after baking than one bake right away but the appearance and taste are marvelous.
serves 6
You might need to buy:
- butter
- Shrimp Sauce:
- milk
- large cold eggs
- paprika
- salt
- flour
- butter
- shredded sharp cheddar cheese
- flour
- salt
- pepper
- milk
- cooked shrimp