Three Cheese Souffles

Submitted by bmxmama

"I got this recipe out of a TOH magazine years ago, I've never had any problems with it. But according to the person that submitted it J. Ference she never had a problem either! All cooking times are approximate."

 

• Ready In: 2hrs 40mins
• Ingredients: 11
• Serves: 8

ingredients

• 1⁄3 cup butter or 1/3 cup margarine
• 1⁄3 cup all-purpose flour
• 2 cups milk
• 1 teaspoon Dijon mustard
• 1⁄4 teaspoon salt
• 1 dash hot pepper sauce
• 1 1⁄2 cups swiss cheese, shredded
• 1 cup cheddar cheese, shredded
• 1⁄4 cup parmesan cheese, shredded
• 6 eggs, separated
• 1⁄2 teaspoon cream of tartar

directions

1. Melt butter in a medium saucepan.
2. Stir in flour; cook for 1 minute until bubbly.
3. Gradually add milk, mustard, salt and hot pepper sauce; cook and stir until thickened and bubbly.
4. Add cheeses; stir until melted.
5. Remove from the heat and set aside.
6. In a small mixing bowl, beat egg yolks until thick and lemon colored, about 3-4 minutes.
7. Add 1/3 cup cheese mixture and mix well.
8. Return all to the saucepan; return to the heat and cook for 1-2 minutes.
9. Cool completely, about 30-40 minutes.
10. In another mixing bowl, beat egg whites until soft peaks form.
11. Add cream of tartar; continue beating until stiff peaks form.
12. Fold into the cheese mixture.
13. Pour into ungreased 1 cup souffle dishes or custard cups.
14. Place in a shallow pan.
15. Pour warm water into larger pan to a depth of 1 inches Bake uncovered at 325 for 40-45 minutes or until tops are golden brown.
16. Serve immediately.
17. *NOTE* Souffles can be made ahead and frozen. Cover each dish or cup with foil and freeze. To bake, remove foil and place unthawed souffles in a shallow pan; add warm water to a depth of 1 inches Bake at 325 for 60-65 minutes or until tops are golden.