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Three-Cheese Souffles

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


  • 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


  • 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.
  • 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.
  • Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan.
  • 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.
  • 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 souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles 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.
Nutrition Facts
1 serving: 317 calories, 24g fat (14g saturated fat), 223mg cholesterol, 424mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 17g protein.

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  • blondewm
    Oct 24, 2018

    Can you use a casserole dish instead of the ramakins.... If so how long to bake??

  • Bhardiman
    Mar 26, 2018

    What would you serve with this as a meal?

  • sandygolfer
    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?

    Dec 7, 2013

    Simple, beautiful and elegant, beautiful recipie!

  • joycerm53
    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.

  • Isolda
    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.