Prep 15 mins
Cook 1 hr
This is an amazing souffle, easy, no fussing from Mount Dora Historic Inn, if you want to see pics of its amazing rising, http://steamykitchen.com/5248-cheese-souffle.html#more-5248 you will be shocked considering you don't muss with beating egg whites in this
- 7 large eggs
- 4 ounces sour cream
- 1⁄3 cup whole milk
- fresh ground black pepper
- 1 teaspoon dry mustard
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon Tabasco sauce (or other hot sauce)
- 1 tablespoon butter, softened
- 1 ounce grated cheddar cheese
- 1 ounce grated muenster cheese
- 1 ounce grated gruyere cheese
- equipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it’s the #4 size).
- Pre-heat your oven to 350°F.
- Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco.
- Brush the butter all over the inside of the soufflé dish. Layer the cheese in the soufflé dish, then pour the egg mixture gently over the top. Leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.
- Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.
- Bake for 55 to 60 minutes—the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.
This is such an awesome recipe, it's easy peasy to put together, and looks spectacular when it's done baking (just make sure you are ready to put it on the table as soon as it comes out of the oven as it deflats pretty fast) and add to that it taste great too. I did cut the recipe in half for just me and DH and made in individual ramekins and I liked the looks of that, and sprinkled the top with cayenne pepper before baking for color. I'm going to be making this one again for company just for the ohhhh's and ahhhh's I'm sure to get. Made for Rookie Game 2014