1/4 c. butter
1/4 c. flour
1 tsp. salt
Dash cayenne pepper
1 1/2 c. light cream
1 c. shredded Cheddar cheese
6 eggs, separated
1 tbsp. parsley
1/2 tsp. thyme
1 tsp. cream of tartar

Melt butter in a saucepan over medium heat. Blend in flour, salt and pepper. Stir in cream. Cook until thickens, stirring occasionally. Add cheese and stir until melted. Remove from heat.

In small bowl beat egg yolks. Pour egg yolk mixture into remaining sauce, stir quickly to avoid lumping. Mix in herbs. Set aside.

In large bowl beat egg whites and cream of tartar on highest speed until peaks form. Gently fold cheese mixture into egg whites. Pour into 2 quart souffle dish. Bake 1 hour at 325 degrees until puffy and brown.