Total Time
2hrs 40mins
Prep 2 hrs
Cook 40 mins

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.

Ingredients Nutrition

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.

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