Three-Cheese Souffles Recipe

 Three-Cheese Souffles Recipe Three-Cheese Souffles Recipe photo by Taste of Home Rating 5

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Three-Cheese Souffles Recipe
  • Prep: 40 min. + cooling Bake: 40 min.
  • Yield: 8 Servings
    •
40 40 80

Ingredients

  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Dash hot pepper sauce
  • 1-1/2 cups (6 ounces) shredded Swiss cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 6 eggs, separated
  • 1/2 teaspoon cream of tartar

Directions

  • Melt butter in a medium saucepan. Stir in flour; cook for 1 minute or until bubbly. Gradually add milk, mustard, salt and hot pepper sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Remove from the heat and set aside.
  • In a small bowl, beat egg yolks until thick and lemon-colored, about 3-4 minutes. Stir in 1/3 cup cheese mixture. Return all to the saucepan stirring constantly; cook for 1-2 minutes longer. Cool completely, about 30-40 minutes.
  • In another bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into cheese mixture.
  • Pour into ungreased 1-cup souffle dishes or custard cups. Place in a shallow pan. Pour warm water into larger pan to a depth of 1 in. Bake, uncovered, at 325° for 40-45 minutes or until tops are golden brown. Serve immediately. Yield: 8 servings.

    Editor's Note: Souffles can be made ahead and frozen. Cover each dish or cup with foil and freeze. To bake, remove foil and place unthawed souffles in a shallow pan; add warm water to a depth of 1 in. Bake at 325° for 60-65 minutes or until tops are golden brown.

Nutritional Analysis: 1 serving equals 317 calories, 24 g fat (14 g saturated fat), 223 mg cholesterol, 424 mg sodium, 9 g carbohydrate, trace fiber, 17 g protein.

Originally published as Three-Cheese Souffles in Country Woman March/April 1995, p33

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Three-Cheese Souffles Recipe

Three-Cheese Souffles

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(1-1) of 1 reviews

Reviewed on Feb. 06, 2010 by Isolda

I took a dare to make this recipe because souffles are notorious for being failures. No failure here! They were wonderful. I will be making these again, for sure.

 
 

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