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Three-Cheese Souffles

Meet the Cook: No matter when I've made these - for breakfast, brunch or lunch - they have never

8 ServingsPrep: 40 min. + cooling Bake: 40 min.

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

2 of 2

Three-Cheese Souffles (continued)

Directions (continued)

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.

Nutrition Facts: 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.