Soufflés like these three-cheese soufflés take time, but it’s well worth the effort when you bite into this delicious breakfast.
Author:Addie Gundry
Prep Time:50 minutes
Cook Time:45 minutes
Total Time:1 hour 35 minutes
Yield:Serves 8
Category:Breakfast
Ingredients
Scale
1/3 cup unsalted butter, cut into cubes
1/3 cup all-purpose flour
2 cups whole milk
1 teaspoon dry mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
2 pinches of grated nutmeg
1 1/2 cups shredded Gruyère cheese
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
6 large eggs
1/2 teaspoon cream of tartar
Instructions
In a small saucepan, melt the butter over medium-high heat. Stir in the flour and mix until smooth, about 1 minute. Slowly whisk in the milk, mustard, salt, white pepper, and nutmeg.
Bring to a boil and cook, stirring continuously, for 1 to 2 minutes, or until thickened. Reduce the heat to medium, add the Gruyère, cheddar, and Parmesan, and stir until melted. Remove from the heat and transfer to a large bowl to cool.
Separate the eggs. Place the egg whites in a medium bowl and let sit for 30 minutes.
In a small bowl, beat the egg yolks until thick, about 4 minutes. Slowly stir in 1/3cup of the hot cheese mixture to temper the eggs.
Add the tempered egg yolk mixture to the remaining cheese mixture and stir until combined. Let cool for 20 to 30 minutes.
Preheat the oven to 325 degrees F. Place eight ungreased 8-ounce ramekins in 2 baking pans.
Beat the egg whites with the cream of tartar on high speed until stiff.
Using a spatula, stir about one-quarter of the egg whites into the cheese mixture. Carefully fold in the rest of the egg whites.
Spoon the mixture into the ramekins, filling them about three-quarters full. Pour 1 inch of hot water into the baking pan around the ramekins, being careful not to get water in the soufflés.
Bake for 40 minutes, or until the tops have puffed up and are golden.
