Four-Cheese Soufflé Recipe 7 large Eggs 4 oz Sour Cream 1/3 cup Whole Milk freshly ground Black Pepper 1 tsp Dry Mustard ¼ tsp ground Nutmeg ¼ tsp Tabasco (or other hot sauce) 1 Tbsp Butter, softened 1 oz – ¼ cup - Cheddar Cheese, grated 1 oz – ¼ cup - Muenster Cheese, grated 1 oz – ¼ cup - Provolone Cheese, grated 1 oz – ¼ cup – Parmesan Cheese, grated Pre-heat your oven to 350F. Butter a soufflé dish that holds about 24 oz. Using an electric blender, blend together the eggs, sour cream and milk for 30 seconds. Blend in the black pepper, dry mustard, nutmeg and Tabasco or hot sauce. Mix the cheese in the bottom of the soufflé dish. Place the soufflé dish in the oven, then carefully pour the egg mixture to fill to the dish. Bake for 55 to 60 minutes—the soufflé will be golden brown, puffy like a balloon, and will have risen up to above the top of the ramekin. Present immediately to guests, as this dish will begin to fall in about 45 seconds.
Posted on: Mon, 30 Jun 2014 02:03:43 +0000
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