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Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 8 |
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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:
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.
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