Today is National Cheese Souffle Day!
Three Cheese Souffle
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. Recipe and photo from our friends at Taste of Home.
#cheesesouffle #holidayfoodies #tasteofhome