Three-Cheese Soufflé - One Bowl, No Folding! |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. equipment needed: one medium soufflé dish (holds approximately 22 ounces, for Williams Sonoma brand, it’s the #4 size).
2. Pre-heat your oven to 350°F.
3. 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.
4. 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.
5. Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy top of the dish.
6. 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.
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