Easy Three-Cheese Soufflé

Name: Easy Three-Cheese Soufflé
Ingredients: 7 large eggs; 1/2 cup full-fat sour cream; 1/3 cup whole milk; 2 tablespoons cheddar cheese, grated; 2 tablespoons muenster cheese, grated; 2 tablespoons gruyere cheese, grated; 1 tablespoon butter, room temperature; 1 teaspoon Dijon mustard; 1/4 teaspoon nutmeg; 1/4 teaspoon cayenne pepper; freshly ground pepper, to taste; 22 oz. souffle dish

12 ingredients

6 steps

Ingredients

7 large eggs
1/2 cup full-fat sour cream
1/3 cup whole milk
2 tablespoons cheddar cheese, grated
2 tablespoons muenster cheese, grated
2 tablespoons gruyere cheese, grated
1 tablespoon butter, room temperature
1 teaspoon Dijon mustard
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
freshly ground pepper, to taste
22 oz. souffle dish

Directions

1

Preheat oven to 350° F and lightly butter or grease souffle dish.
2

In a mixer, beat eggs, sour cream, mustard and milk together for 25-35 seconds. Season with pepper, nutmeg and cayenne. (This helps aerate the eggs and adds lightness to the souffle.)
3

Sprinkle your cheeses on the bottom of souffle dish and slowly pour egg mixture over the top-do not fill dish all the way up.
4

Place souffle dish in the oven and add remaining egg mixture to the top. Bake for 50-60 minutes, or until souffle is puffed up and golden brown.
5

Do not open the oven door at all during baking, as souffle will deflate.
6

Remove souffle from oven and serve immediately. It will eventually begin to deflate, so presentation is best right out of oven.