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TEST KITCHEN APPROVED

Three-Cheese Souffles

Name: Three-Cheese Souffles
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 40 min. + cooling Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Jean Ference, Sherwood Park, Alberta

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta

Can you freeze Three-Cheese Souffles?

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.

Three-Cheese Souffles Tips

Do you need a souffle dish to make souffle?

A souffle dish is the most common option, but you could also use jumbo muffin tins or a larger baking dish for a souffle recipe. Lengthen the bake time as needed until the souffle is done (in this case, when the top is golden brown). But since there are so many recipes you can make in ramekins, they are a smart investment for your kitchen.

What makes a souffle a souffle?

Folding in perfectly beaten egg whites is what makes a souffle a souffle. The egg whites lighten the dish and give souffle its signature airy texture.

What do you serve with cheese souffle?

Cheese souffle makes an awesome brunch dish. It’s worthy of a special occasion. As a side dish, serve souffle with an easy-to-cook meat such as roast beef or ham. Here are 29 holiday roasts anyone can make. Let the meat rest while your cheese souffles cook. Or, have a cooking partner grill up some gorgeous T-bones while the souffles bake.

Research contributed by Christine Rukavena, Taste of Home Book Editor

TEST KITCHEN APPROVED

Three-Cheese Souffles

Contest Winner

4 Reviews Add your review

Yield:8 servings

Prep:40 min

Cook:40 min

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Ingredients

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

Text Ingredients

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Directions

1
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.

2
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.
3
Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan.
4
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.
5
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.