Name: Three-Cheese Souffles
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: 1/3 cup butter, cubed -; 1/3 cup all-purpose flour -; 2 cups whole milk -; 1 teaspoon Dijon mustard -; 1/4 teaspoon salt -; Dash hot pepper sauce -; 1-1/2 cups shredded Swiss cheese -; 1 cup shredded cheddar cheese -; 1/4 cup shredded Parmesan cheese -; 6 large eggs -; 1/2 teaspoon cream of tartar -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Three-Cheese Souffles

1. 1/3 cup butter, cubed -

2. 1/3 cup all-purpose flour -

3. 2 cups whole milk -

4. 1 teaspoon Dijon mustard -

5. 1/4 teaspoon salt -

6. Dash hot pepper sauce -

7. 1-1/2 cups shredded Swiss cheese -

8. 1 cup shredded cheddar cheese -

9. 1/4 cup shredded Parmesan cheese -

10. 6 large eggs -

11. 1/2 teaspoon cream of tartar -

How to cook deliciously - Three-Cheese Souffles

1. Stage

In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl.

2. Stage

Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes.

3. Stage

Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan.

4. Stage

With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites.

5. Stage

Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately.