- 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 Eggland's Best Eggs, separated
- 1/2 teaspoon cream of tartar
- 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.
Reviews for Three-Cheese Souffles(2)
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Great, easy recipe! Don't be afraid of souffles!
This one is no fail. I make this one at least twice a month for Sunday night supper. I vary the cheese to what I have on hand.
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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