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.
- 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
- Melt butter in a medium saucepan.
- Stir in flour; cook for 1 minute until bubbly.
- Gradually add milk, mustard, salt and hot pepper sauce; cook and stir until thickened and bubbly.
- Add cheeses; stir until melted.
- Remove from the heat and set aside.
- In a small mixing bowl, beat egg yolks until thick and lemon colored, about 3-4 minutes.
- Add 1/3 cup cheese mixture and mix well.
- Return all to the saucepan; return to the heat and cook for 1-2 minutes.
- Cool completely, about 30-40 minutes.
- In another mixing bowl, beat egg whites until soft peaks form.
- Add cream of tartar; continue beating until stiff peaks form.
- Fold into the cheese mixture.
- Pour into ungreased 1 cup souffle dishes or custard cups.
- Place in a shallow pan.
- 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.
- Serve immediately.
- *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.