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Three-Cheese Souffles Recipe
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Three-Cheese Souffles Recipe

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No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
TOTAL TIME: Prep: 40 min. + cooling Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. + cooling Bake: 40 min.
MAKES: 8 servings

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

Nutritional Facts

1 serving: 317 calories, 24g fat (14g saturated fat), 223mg cholesterol, 424mg sodium, 9g carbohydrate (4g sugars, 0g fiber), 17g protein .

Directions

  1. 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. 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. Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan.
  4. 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. 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.
    Freeze option: Securely wrap unbaked soufflés with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen soufflés in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.
    Yield: 8 servings.
Originally published as Three-Cheese Souffles in Country Woman March/April 1995, p33


Reviews for Three-Cheese Souffles

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
sandygolfer 215678
Reviewed Dec. 23, 2014

"What temp and time is this baked at for a regular souffl? dish? I have never baked a souffl? in a water bath! Is it really necessary?"

MY REVIEW
JANENOV46 19250
Reviewed Dec. 7, 2013

"Simple, beautiful and elegant, beautiful recipie!"

MY REVIEW
joycerm53 9734
Reviewed Jun. 2, 2013

"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."

MY REVIEW
Isolda 201018
Reviewed Feb. 6, 2010

"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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