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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, 0 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 User ID: 7635443 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 User ID: 3295323 19250
Reviewed Dec. 7, 2013

"Simple, beautiful and elegant, beautiful recipie!"

MY REVIEW
joycerm53 User ID: 703299 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 User ID: 2915263 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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