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Heat oven to 425 degrees. Place rack in center. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons of unsalted butter. In a small bowl, mix together Parmesan cheese and bread crumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides. Grate the Jarlsberg and cheddar cheeses into a small bowl. Cut the Saga blue and brie into small chunks. Combine, and set aside. Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in the flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in the milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper. Pour the souffle base into a large bowl. Whisk in the egg yolks a few at a time until smooth. Stir in the cheese until well incorporated. In the bowl of a heavy duty electric mixer fitted with the whisk attachment, whip 12 whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes. Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into souffle dish, and bake for 30 to 35 minutes. Serve immediately. Serves 6. Source: "Martha Stewart Living -
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